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1 (9-ounce) package refrigerated cooked Southwestern chicken (or leftover chicken or turkey)
2 tablespoons fresh cilantro
1 large tomato
2 cups lettuce
4 bake-and-fill salad shells
1/4 cup shredded Cheddar cheese
1/4 cup reduced-fat sour cream
1 (16-ounce) can pinto beans
1 tablespoon pimentos
1/4 cup balsamic vinaigrette salad dressing
1/4 teaspoon chili powder
1 tablespoon barbecue sauce
1/2 teaspoon seasoned salt
2 tablespoons jalapeño peppers (optional)
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