Tostada Salad

Don't let the long list of ingredients intimidate you. This recipe cooks up in about 10 minutes.

Ingredients

2 tsp olive or vegetable oil

1 cup each diced onions and green bell peppers

1 tbsp thinly sliced mild or hot chili pepper

2 garlic cloves, minced

7 ounces julienne-cut chicken cutlets (matchstick pieces)

6 ounces (3/4 cup) canned baked beans (without meat)

1 tbsp each chopped cilantro (Chinese parsley) or chopped Italian (flat-leaf) parsley and lime juice (no sugar added)

1 medium tomato, chopped

1 cup torn romaine lettuce

1 ounce Monterey Jack or Cheddar cheese, shredded

1 tbsp sour cream

3 pitted black olives, sliced

1 1/2 toscata shells, broken into pieces

Method

• In 9-inch skillet heat oil; add onions, bell peppers, chili pepper, and garlic and cook over medium heat, stirring frequently, until onion is translucent, 2 to 3 minutes.

• Add chicken and cook, stirring frequently, until chicken is no longer pink, 2 to 3 minutes.

• Add beans, cilantro (or parsley), and lime juice and stir to combine.

• Reduce heat to low and let simmer until chicken is cooked and mixture is thoroughly heated, about 1 minute.

• Remove from heat and stir in tomato.

• To serve, on serving platter arrange lettuce; top with chicken mixture and sprinkle with cheese.

• Top with sour cream and olives.

• Serve with tostada pieces.

• MAKES 2 SERVINGS.

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