Grilled Chicken Tostadas

Photo: Randy Mayor; Styling: Leigh Ann Ross
This dish gives a Southwestern accent to the American summertime classic, grilled chicken. For more intensity, pickle the onions overnight.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 314
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 2.5 g
Monofat 3.2 g
Polyfat 1.3 g
Protein 33 g
Carbohydrate 27 g
Fiber 3.7 g
Cholesterol 76 mg
Iron 1.6 mg
Sodium 213 mg
Calcium 141 mg

Ingredients

Pickled Onions:
4 cups thinly sliced red onion (about 1 large)
2 cups boiling water
1/2 cup fresh orange juice (about 1 medium orange)
1/2 cup red wine vinegar
1/8 teaspoon kosher salt
Chicken:
2 garlic cloves, unpeeled
1/2 cup fresh orange juice (about 1 medium orange)
1/2 cup red wine vinegar
2 tablespoons achiote paste, crumbled
2 tablespoons fresh lime juice
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
Remaining ingredients:
Cooking spray
12 (6-inch) corn tortillas
2 cups shredded leaf lettuce
3/4 cup chopped peeled avocado
3/4 cup crumbled queso fresco cheese
Pickled jalapeño pepper slices (optional)
Reduced-fat sour cream (optional)
Cilantro leaves (optional)

Preparation

1. To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.

2. To prepare chicken, heat a small nonstick skillet over medium heat. Add garlic to pan; cook 7 minutes or until tender, stirring occasionally. Remove garlic from pan; peel and mash. Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.

3. Prepare grill.

4. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 15 minutes. Shred with 2 forks.

5. Lightly coat tortillas on each side with cooking spray. Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.

6. Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions. Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese. Garnish with jalapeños, sour cream, and cilantro, if desired.

Note:

Achiote paste is made in part from ground annatto seed. It is a deep red, mildly spicy seasoning; you can find it at large supermarkets or Latin grocery stores.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Bill Jamison and Cheryl Alters Jamison,

July 2008