Chicken Tostados and Avocado Dressing from Cooking Light

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  • 2 tablespoon(s) reduced-fat sour cream
  • 2 tablespoon(s) fat-free, lower sodium chicken broth
  • 2 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) canola oil
  • 1/4 teaspoon(s) ground red pepper
  • 1/8 teaspoon(s) salt
  • 1/2 ripe peeled avocado
  • 1 1/2 tablespoon(s) canola oil divided
  • 4 (6") flour tortillas
  • 2 clove(s) garlic minced
  • 1 jalapeno pepper minced
  • 2 cup(s) shredded, cooked, boneless skinless chicken breast
  • 1 cup(s) shredded iceberg lettuce
  • 1/2 cup(s) chopped tomato
  • 1/4 cup(s) crumbled queso fresco (1 ounce)


  1. 1. Combine the first 7 ingredients in a food processor, and process until smooth.
  2. 2. Heat a large non-stick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook one 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 jalapeno; saute for 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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