Chicken and Citrus Slaw Tostadas

  • Yield: 6 servings

This recipe calls for roasted, shredded chicken meat, but it’s also delicious with grilled chicken breasts or thighs that are sliced on the bias.


3ounces silken firm tofu, cut into 1-inch dice (1/2 cup)
1/4cup fresh lime juice
2tablespoons red wine vinegar
1tablespoon honey
1tablespoon Dijon mustard
1 chipotle chile in adobo
1teaspoon finely grated orange zest
1/2teaspoon finely grated lime zest
salt and freshly ground pepper
1/2small green cabbage, finely shredded (3 cups)
1/2small red cabbage, finely shredded (1 1/3 cups)
1small red onion, thinly sliced
1large carrot, coarsely grated
3tablespoons finely chopped cilantro
1/2cup vegetable oil
6 (6-inch) corn tortillas
3 1/2cups shredded roast chicken (from 1 medium roast chicken, skin removed)


  1. To prepare the slaw, combine the tofu with the lime juice, vinegar, honey, mustard and chipotle in a food processor or blender; process until smooth. Add the remaining 1/4 cup oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zest, salt and pepper. In a large bowl, toss the cabbages, onion, carrot and cilantro. Add all but 3 tablespoons of the dressing and toss.
  2. To prepare tostados, heat ¼ cup oil in a small skillet over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with the remaining tortillas
  3. To assemble tostadas, place tortillas on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. Garnish with lime wedges, if desired.

Recipe by Chef Paul Disbrowe, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 341
  • Fat 17g
  • Saturated Fat 2.7g
  • Polyunsaturated Fat 5.6g
  • Monounsaturated Fat 6.2g
  • Cholesterol 73mg
  • Sodium 220mg
  • Carbohydrate 22g
  • Fiber 1.6g
  • Protein 28g