Chicken Tostadas and Avocado Dressing

Photo: John Autry and Randy Mayor; Styling: Cindy Barr
These chicken tostadas are quick and easy to make and are especially great when topped with a creamy, homemade avocado and sour cream dressing.

Yield:

Serves 4 (serving size: 1 tostada)

Recipe from

Nutritional Information

Calories 428
Fat 20 g
Satfat 4.1 g
Monofat 10.8 g
Polyfat 3.6 g
Protein 39.2 g
Carbohydrate 24.2 g
Fiber 20 g
Cholesterol 109 mg
Iron 2 mg
Sodium 658 mg
Calcium 96 mg

Ingredients

2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco

Preparation

1. Combine the first 7 ingredients in a food processor, and process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

3. Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Note:

Vanessa Pruett,

September 2011