In our simple version of a Mexican salpicon, a shredded chicken and feta cheese salad is drizzled with dressing and served on tostada shells.
What You Need
Original recipe yields 6 servings
1 small red onion, sliced
1 cup water
1/3 cup KRAFT Zesty Italian Dressing, divided
3 cups shredded cooked chicken
1/2 cup chopped fresh cilantro
6 cups shredded romaine lettuce
1 avocado, sliced
5 radishes, thinly sliced
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, divided
12 gluten-free tostada shells
1 lime, cut into 6 wedges
Add To Shopping List
Let's Make It
Microwave onions and water in large microwaveable bowl on HIGH 2 min.; drain. Add 2 Tbsp. dressing; mix lightly.
Stir in chicken, cilantro and remaining dressing. Add lettuce, avocados, radishes and half the cheese; mix lightly.
Spoon onto tostada shells; top with remaining cheese. Serve with lime wedges.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
Prepare using shredded cooked pork or beef.
Omit tostadas. Spoon salad onto 6 plates. Add 5 tortilla chips to each plate.
Top each serving with 1 tsp. BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.