Chicken Tostada Salad

Name: Chicken Tostada Salad
Yield: serves 4
Ingredients: 2 boneless, skinless chicken breast halves (6 to 8 ounces each); Coarse salt and ground pepper; 4 corn tortillas (6-inch); 1 tablespoon extra-virgin olive oil; 3/4 cup grated Monterey Jack cheese (3 ounces); 1/2 small red onion, finely diced; 1/2 teaspoon chili powder; 1 garlic clove, minced; 1/4 cup water; 1 tablespoon plus 1 teaspoon fresh lime juice; 1/2 head romaine lettuce (6 ounces), shredded; 1 tomato, seeded and chopped; 1 avocado, halved lengthwise, pitted, peeled, and diced; Fresh cilantro, for serving

December 22, 2011

GOOD TO KNOW Rotisserie chicken is a good shortcut (use only the breast meat) if you don’t have time to poach your own. Corn tortillas—crisped in the oven instead of fried—rovide a crunchy base for a filling salad packed with Mexican flavors. We’ve started with tomato, avocado, red onion, and cilantro, but you can add other favorite ingredients such as sliced radishes or corn—and perhaps a little reduced-fat sour cream in place of Mexican crema.

Recipe notes

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