Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook chicken and onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain. Add coriander, cumin and salt to the mixture in the pan; cook and stir 1 to 2 minutes. Add tomatoes, potato, dried plums and olives. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until potatoes are tender. Uncover; cook 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange lettuce on a serving platter. Spoon on chicken mixture and sprinkle with cheese. Coarsely crush tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.