Chicken Tostadas

Directions

1. 1
   Slice mushrooms and onion.
2. 2
   Cut yellow pepper and chicken into 1/2-inch-wide strips.
3. 3
   Set chicken aside.
4. 4
   Thinly slice unpeeled cucumber.
5. 5
   Thinly slice enough lettuce to equal 2 cups loosely packed.
6. 6
   Dice tomato.
7. 7
   In nonstick 10-inch skillet over high heat, in hot salad oil, cook mushrooms, onion, and yellow pepper until lightly browned.
8. 8
   Add soy sauce and 3 tablespoons water.
9. 9
   Reduce heat to medium-low; cover and cook until vegetables are tender.
10. 10
    Remove vegetables to medium bowl; set aside.
11. 11
    Wipe skillet clean.
12. 12
    In same skillet over high heat, heat tortillas, one at a time, until lightly browned on both sides.
13. 13
    Remove to 4 dinner plates.
14. 14
    In same skillet over high heat, cook chicken strips and 1/2 teaspoon salt until they lose their pink color throughout.
15. 15
    Return yellow-pepper mixture to skillet; heat through.
16. 16
    Place some sliced lettuce onto tortillas; spoon chicken mixture onto lettuce; top with more lettuce, tomato, and cheese.
17. 17
    Garnish with sliced cucumber and cilantro sprigs.