By Erin at Dinners, Dishes and Desserts
Chicken Tostada BitesTortilla Chips
Chicken
1 pound boneless skinless chicken breasts
1 jar salsa
1/2 of lime, juiced
For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
Salt
For the Guacamole
2 large avocados
5 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime
Put chicken in a 13x9 baking dish. Pour a jar of salsa (whatever flavor or heat level you like) over the chicken. Bake at 350 degrees for about 20 minutes, or until it is cooked through. Once it is cooked through, using 2 forks shred the chicken. Squeeze lime juice over the chicken. Toss back in with the salsa. Cover with foil so it stays warm.
While the chicken is cooking get the pico de gallo and the guacamole ready.
Pico de Gallo - combine tomato, chili, cilantro and onion in small bowl. Season with salt. I squeezed a little lime juice on it as well. Set aside
Guacamole - Halve the avocados, remove the pits, and scoop out the flesh onto a plate. Using a fork, mash the avocados. Mix in the onion and seasonings. Squeeze in the lime juice. Taste and adjust the seasoning accordingly
To serve stop each chip with a scoop of guacamole, and spoonful of chicken, and then a little pico de gallo.
