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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 20g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 10.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 39.2g
  • Carbohydrate: 24.2g
  • Fiber: 20g
  • Cholesterol: 109mg
  • Iron: 2mg
  • Sodium: 658mg
  • Calcium: 96mg

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. 1. Combine the first 7 ingredients in a food processor, and process until smooth.
  2. 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. 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.
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