I enjoyed this for my lunches at work. I was able to have enough chicken for 5 large salads. Mike of course didn’t try this. He would have to eat vegetables to do so and we all know that isn’t going to happen. 🙂
I am sorry but I don’t have a picture for you. My blackberry isn’t taking pretty pictures anymore so I don’t bother with it. I plan to get an iphone in March when my contract is up where I am currently.
Southwestern Chicken Tostada Salad
- 2.5 pounds chicken tenders, thawed
- 1 envelope fajita seasoning
- 10 ounces of mixed baby spring salad
- 1/4 cup black olives, pitted and sliced
- 1 medium tomato, chopped
- 1/2 cup ranch salad dressing
- 2 Tablespoons hot taco sauce
- 1 cup shredded Mexican cheese, blend
In a non-stick skillet add chicken and cook until completely cooked and no pink is evident in center. Do not drain liquid from pan. Add entire package of fajita sauce. If you need more liquid at this point add water to make a nice sauce. Cook for a few minutes to reduce liquid in pain.
On a plate add lettuce, tomato, black olives, cheese and chicken. Serves 5.
Nutritional information: Calories- 361.44, Carbs- 10.73 grams (fiber-2.02 grams, Sugars- 2.02 grams).
Net Carbs- 8.71 per serving.