Chicken Tostadas and Avocado Dressing

Photo: danimama

Yield: 4 servings ( Serving Size: 1 tostada )
Community Recipe from


  • 2 tablespoon(s) Reduced-fat sour cream
  • 2 tablespoon(s) Fat-free, lower-sodium chicken brith
  • 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 avocado Peeled
  • 1 1/2 tablespoon(s) Canola oil Divided
  • 4 ( 6-inch ) flour tortillas
  • 2 clove(s) Garlic Minced
  • 1 JalapexC3xB1o pepper Minced
  • 2 cup(s) Skinless, boneless rotisserie chicken breast Shredded
  • 1 cup(s) Iceberg lettuce Shredded
  • 1/2 cup(s) Tomato Chopped
  • 1/4 cup(s) Crumbled queso fresco


  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.
January 2013

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

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