Chicken salad tostadas

Step 1/2

• 2 multi-grain soft taco-size tortillas
• 72 g chicken breast
• 24 g romaine lettuce
• 48 ml fresh salsa
• 16 g corn kernels (frozen)
• 12 g black beans (canned)
• ¼ tsp granulated chicken flavor bouillon
• nonstick cooking spray

• baking sheet
• oven
• grill pan
• cutting board
• knife
• small bowl

Preheat oven to 190°C/375°F. Transfer tortillas to baking sheet and lightly spray with cooking spray. Lay flat in oven and bake for approx. 10 – 15 min. Meanwhile, grill chicken until cooked through, then chop into small bite-sized pieces. Shred romaine lettuce. Combine salsa, thawed corn, beans, and bouillon in a small bowl.

Step 2/2

• 24 g chicken breast

Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!

Enjoy your meal!