Chicken Tostadas and Avocado Salsa

Chicken Tostadas and Avocado Salsa Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Chicken Tostadas are a snap to make for a busy weeknight meal. Keep the Avocado Salsa recipe on hand to use for a number of different dishes.

Yield:

Serves 4 (serving size: 1 tostada)

Recipe from

Nutritional Information

Calories 429
Fat 21.6 g
Satfat 4.1 g
Monofat 13.4 g
Polyfat 2.7 g
Protein 26.3 g
Carbohydrate 35 g
Fiber 8.6 g
Cholesterol 55 mg
Iron 3 mg
Sodium 544 mg
Calcium 147 mg

Ingredients

3 tablespoons fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup prechopped tomato
1/2 cup prechopped white onion
1 tablespoon chopped fresh cilantro
1 avocado, peeled and diced
1 tablespoon extra-virgin olive oil, divided
4 (6-inch) flour tortillas
2 cups shredded green leaf lettuce
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 cups shredded boneless rotisserie chicken breast
1/4 cup crumbled queso fresco

Preparation

1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.

Note:

Mary Drennen,

August 2012
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