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Chicken Tostada

Chicken Tostada Photo Yield: Serves 4. Each serving: 2 cups.



4 corn tortillas
6 cups shredded romaine lettuce
2 sliced tomatoes
4 tablespoons fat-free sour cream
12 ounces cooked chicken tenders, cut into thick strips
2 chopped green onions
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon dried oregano leaves

Preheat oven to 350 degrees. Toast corn tortillas until crisp - be careful not to burn them - this takes about 8 minutes.

Place tortillas on 4 plates and top with the lettuce and fresh vegetables. Top with chicken and the rest of the ingredients. Serve family style with oil and vinegar on the side.