In our simple version of a favourite Mexican recipe, a shredded chicken and feta cheese salad is drizzled with dressing and served on tostada shells.
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 cup | Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper, divided |
12 | tostada shells |
1 | lime, cut into 6 wedges |