INGREDIENTS
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1/2 teaspoon ground cumin
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1/8 - 1/4
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teaspoon crushed red pepper 1/8
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teaspoon salt 8
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ounces skinless, boneless chicken breasts 1
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teaspoon cooking oil 4
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6 inches corn tortillas, warmed, or purchased baked tostada shells 2
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cups shredded romaine 3
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kiwifruit, peeled and chopped, and/or plum tomatoes, seeded and chopped 1/2
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cup shredded reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeno chile peppers (2 ounces)