Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
In a large covered skillet, cook chicken in salsa verde, over medium heat. Turn once and cook until the internal temperature is 165°.
Remove chicken, reserving 1/2 cup of salsa verde. Shred chicken with two forks.
Place the salad kits into a large bowl and toss with half of the salad dressing. Add toppings and toss to combine.
Divide salad evenly among tostada shells. Top each with chicken and avocado; drizzle with remaining dressing.