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Grilled Chicken Tostadas

Grilled Chicken Tostadas
Yield

6 servings (serving size: 1 tostada)

Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a simple dinner that's ready in a hurry.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
  • 1/2 teaspoon sugar
  • Cooking spray
  • 6 (8-inch) flour tortillas
  • 6 cups packaged coleslaw
  • 1 (7-ounce) can green salsa
  • 4 cups chopped tomato
  • 1/4 cup sliced ripe olives, chopped
  • 1 1/4 cups fat-free refried beans
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 6 tablespoons reduced-fat sour cream
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup unsalted pumpkinseed kernels, toasted (optional)

Nutrition Information

  • calories 361
  • caloriesfromfat 23 %
  • fat 9.2 g
  • satfat 3.6 g
  • monofat 1.5 g
  • polyfat 1.2 g
  • protein 28.7 g
  • carbohydrate 43 g
  • fiber 6.8 g
  • cholesterol 65 mg
  • iron 3.7 mg
  • sodium 844 mg
  • calcium 221 mg

How to Make It

  1. Prepare grill, or heat a grill pan over medium-high heat.

  2. Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

  3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

  4. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.