Grilled Chicken Tostadas

Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a ready simple dinner that's ready in a hurry.

Yield: 6 servings (serving size: 1 tostada)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  tablespoon  fresh lime juice
• 1  tablespoon  40% less-sodium taco seasoning (such as Old El Paso)
• 1/2  teaspoon  sugar
• Cooking spray
• 6  (8-inch) flour tortillas
• 6  cups  packaged coleslaw
• 1  (7-ounce) can green salsa
• 4  cups  chopped tomato
• 1/4  cup  sliced ripe olives, chopped
• 1 1/4  cups  fat-free refried beans
• 1/2  cup  (2 ounces) crumbled feta cheese
• 6  tablespoons  reduced-fat sour cream
• 1/4  cup  fresh cilantro leaves
• 1/4  cup  unsalted pumpkinseed kernels, toasted (optional)

Preparation

Prepare grill, or heat a grill pan over medium-high heat.

Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Nutritional Information

Calories:

361 (23% from fat)

Fat:

9.2g (sat 3.6g,mono 1.5g,poly 1.2g)

Protein:

28.7g

Carbohydrate:

43g

Fiber:

6.8g

Cholesterol:

65mg

Iron:

3.7mg

Sodium:

844mg

Calcium:

221mg