Enjoy the crunch of tostadas combined with the freshness of a salad in this delicious and satisfying meal. The crispy chicken adds a protein-packed punch, while the colorful array of vegetables and toppings provide a burst of flavor.
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 tostada shells. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup corn kernels. 1/2 cup black beans, rinsed and drained. 1 avocado, diced. 1/4 cup chopped cilantro. 1/4 cup shredded cheddar cheese. 1/4 cup sour cream optional. 1 lime, cut into wedges.
Instructions: Put chili powder, cumin, salt, and pepper in a bowl and mix them together. Spread the spice mix out over the chicken slices. Set the pan on medium heat and add the chicken. Cook for about 5 to 7 minutes on each side, or until golden brown and fully cooked. After taking the chicken out of the pan, let it rest for a few minutes. Then, cut it into thin strips. Put shredded lettuce, diced tomatoes, red onion, corn, black beans, avocado, and sliced chicken on top of each tostada shell. Add cheddar cheese shreds and cilantro on top. If you want, add a dollop of sour cream on top and serve with lime wedges to squeeze over the salad.
Dana R
