- 2 cups bite-size pieces cooked chicken
- 3 tablespoons Safeway SELECT Balsamic or Red Wine Vinegar
- 1 1/2 tablespoons O Organics™ Extra Virgin Olive Oil
- 1/3 cup crumbled blue-veined cheese
- 1/4 cup thinly sliced green onions
- 1/8 teaspoon pepper
- 4 (7 inch) flour tortillas
- 1 (14.5 ounce) can fat-free refried beans
- 4 cups packaged Eating Right salad mix (including iceberg lettuce, red cabbage, and carrots)
- 1 cup diced tomatoes
- 2 medium firm-ripe avocados, pitted, peeled, and sliced
- In a bowl, combine chicken, vinegar, 1 tablespoon of the oil, cheese, onions, and pepper. Set aside.
- Lightly brush both sides of each tortilla with remaining 1 1/2 teaspoon oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475 degrees F oven until crisp and golden brown (about 5 minutes; switch positions of baking sheets halfway through baking time).
- Meanwhile, place beans in a microwave-safe bowl; cover lightly and microwave on high (100%) for 3 minutes or until heated through, stirring once.
- To assemble tostadas, set one hot tortilla on each individual plate. Spread tortillas equally with heated beans, then top equally with salad mix, chicken mixture, tomatoes, and avocado slices.