1/3 c. salad oil
4 (8-inch) flour tortillas
3 c. shredded iceberg or Romaine lettuce
1 ripe avocado, peeled and sliced
1/4 c. chopped red or green onion
2 tomatoes, cut into eighths
2 c. cooked, shredded chicken breast
1 c. shredded cheese (Cheddar or half Monterey and half Cheddar)
Sour cream
Chopped olives
Cilantro sprigs (garnish)
Salsa Fresca

Heat oil in skillet. Add tortillas one at a time and fry about 1 minute per side until crisp and golden brown. Divide lettuce over the 4 fried tortillas, piling it evenly on top. Arrange avocado, onion, and tomatoes on lettuce. Top with shredded chicken. Sprinkle with the cheese. Add dollops of sour cream, sprinkle with chopped olives. Garnish with cilantro sprigs. Serve individual bowls of the Salsa Fresca to spoon over the tostada as it is eaten.