Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.

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  • Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.

Nutrition Facts

272 calories; fat 12g; cholesterol 78mg; saturated fat 4g; carbohydrates 25g; mono fat 5g; poly fat 2g; insoluble fiber 5g; sugars 9g; protein 20g; vitamin a 6559.7IU; vitamin c 18.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.5mg; vitamin b6 0.7mg; folate 108.9mcg; vitamin b12 0.5mcg; sodium 596mg; potassium 879mg; calcium 131.3mg; iron 3.1mg.
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