Low-Fat Chicken Tostada Salad

• 4 -5 corn tortillas (1 - 1.5 per serving)
• nonstick cooking spray (such as PAM)
• 1 1/2 cups cooked chicken, diced (3/4 pound before cooking)
• 3/4 cup canned black beans, rinsed and drained (half of a 15-ounce can)
• 1/3 cup chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon taco seasoning mix
• 1 teaspoon cumin
• 1 head red leaf lettuce, torn into bite-sized pieces (about 6 cups torn pieces)
• 1 small red onion, sliced into thin rings
• 1 cup grape tomatoes, halved
• 3 tablespoons sliced jalapenos (canned type, as many as your "heat-meter" will allow)
• 3/4 cup grated reduced-fat cheese (cheddar-jack or Mexican-blend recommended)
• reduced-fat sour cream
• salsa

1. Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400u0b0F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
2. Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
3. Toss lettuce, onion rings, tomatoes, and jalapenos together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost 3/4 cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.

corn tortillas, nonstick cooking spray, chicken, black beans, chicken broth, garlic, taco, cumin, red leaf, red onion, grape tomatoes, type, cheese, sour cream, salsa

Taken from www.food.com/recipe/low-fat-chicken-tostada-salad-243364 (may not work)