Wednesday, June 29, 2011

Chicken Tostadas

Chicken Tostadas
Adapted from Cooking Light
By Erin at Dinners, Dishes and Desserts

Guacamole (I always make my own, but this one works well with this, so I followed it)
1 avocado, peeled
2 Tbls tomato, chopped
1 Tbls Onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 clove garlic, minced

Pico De Gallo
1 cup tomato, chopped
2 Tbls onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 Tbls cilantro, chopped
1/2 jalapeno, chopped

2 chicken breasts
garlic powder
onion powder
chili powder
1 Tbls lime juice

8 (6 inch) corn tostada shells

Sprinkle both sides of chicken with all the seasonings except the lime and paprika.  Bake at 350 for 20-25 minutes, or until chicken is cooked through.

While chicken is cooking prepare the guacamole and pico de gallo. 

Guacamole - mash the avocado with a fork.  Add in all of the ingredients.  Stir until well combined.

Pico De Gallo - Combine all of the ingredients in a bowl.  Toss well.

Shred the chicken using 2 forks.  Sprinkle paprika over all of the chicken, and add the lime juice.  Toss together. 

To serve spread guacamole across the tostada shell.  Top with chicken and then pico de gallo.  You can add anything else you like at this point.  Enjoy!