Little tostadas with greens, beans and grilled chicken

Cut very thin tortillas into long skinny pieces and fry in hot oil until completely crisp, about a minute.

Drain on paper towels.

Toss mixed salad greens with a little balsamic-sweetened dressing and make a flat bed on a plate; lay the crisp tortilla strips on top.

Spoon beans on the end of each, then top with diced grilled chicken, a spoonful of thick cream, diced avocado, salsa verde, chopped tomato and a dusting of fresh cheese.