Mexican Chicken Salad (Tostadas)

We serve this when we have leftover chicken and beans.  Teams always love it.  It's a light meal, basically just an excuse to show off good salsa and guacamole.

Toppings for fried flour tortillas or tostada shells:

• Canned refried beans, mixed with a small amount of salsa (I use dried beans, cooked and mashed in food processor with some of the liquid and salsa) 
• shredded cooked chicken (we like pollo rostizado, or roast chicken, like they sell at Sam’s Club) 
• tomatoes, cut up 
• shredded lettuce 
• sharp cheddar cheese, shredded (I sometimes use Oaxaca cheese) 
• guacamole (click for recipe)   
• cilantro leaves 
• red and/or green tomato salsa (recipes are here, or just use Pace Picante, or some ready-made kind) 
• sour cream 
• (optional: canned chopped green chilies or jalapenos)