Chicken Tostadas

• 4 tostadas (flat and crispy corn tortilla shells)
• 1 cup cooked chicken (the frozen chicken breast strips work well here too)
• 4 cups lettuce, from a bagged salad
• 1 pint cherry tomatoes or 1 cup tomatoes, chopped
• 1/2 cup ranch salad dressing (or your favorite dressing)
• 1/2 cup Mexican blend cheese, shredded
• 1 avocado, peeled and cubed (optional)
• 1/2 cup red onions or 1/2 cup sweet onion, chopped
• 1 cup refried beans (optional) or 1 cup black beans, drained (optional)
• 1/2 cup black olives (optional)

1. Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
2. Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
3. Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

chicken, salad, tomatoes, ranch salad dressing, blend cheese, avocado, red onions, beans, black olives

Taken from www.food.com/recipe/chicken-tostadas-319787 (may not work)