• 1 Tbs. Olive Oil
• 2 boneless, skinless Chicken Breast, cubed
• 1 small Tomato, chopped small
• 2 Green Onions, sliced thin with green
• 4 C. Lettuce, shredded
• 3 Tbs. minced Onion
• 1/2 C. shredded Cheddar Cheese
• 8 Tbs. Salsa
• 4 Low-carb Flour Tortillas

Heat oil in skillet. Sauté chicken meat until done. Remove chicken from skillet. Add 2 more Tbs. of oil to skillet, fry tortillas, 1 at a time until puffy and light brown on both sides. Drain on paper towels. Assemble your tostada by laying 1 tortilla on a plate, mounding up 1 C. lettuce in center of tortilla. Add 1/4 of chicken cubes on top of lettuce. Place 1/4 of onion on top of chicken. Add 1/4 of cheese on top of onion. Drizzle 2 Tbs. Salsa over top.

Serves 4