Chicken Salad Tostadas

  • Yield: servings


1whole rotisserie chicken, cold
1small onion, chopped
1-- red pepper, chopped
1-- 15.5 ounce can black beans, drained and rinsed
1-- 15.25 ounce can corn, drained
1cup Mexican blend shredded cheese
1/2cup mayonnaise
1/2cup sour cream
1/4cup taco seasoning
1-- and 1/2 cups fresh cilantro
1can chipotle peppers in adobo sauce
3-- limes
1package 10 corn tortillas
-- oil for frying (2 4 cups vegetable shortening or oil)
5ounces package arugula
4-- avocados, sliced
1/2cup olive oil
1clove garlic, peeled
-- salt


Remove skin and meat from rotisserie chicken. Discard skin and chop meat into bite size pieces. Place in large bowl. Add onion, pepper, black beans, corn and cheese. In a small bowl, mix mayonnaise, sour cream, taco seasoning and mix well. Fold dressing into chicken mixture and refrigerate.

In food processor or blender, place cilantro, garlic clove, juice of 2 limes, olive oil, pinch of salt, 2 chipotles and 1 tablespoon of adobo sauce. Puree till smooth.

Place 3 – 4 inches of oil in saucepan. Fry tortillas in hot oil until crisp.

To assemble: Place 1/2 cup arugula on tostada. Top with 4-5 slices avocado. Slice third lime and use to squeeze a small amount of lime juice onto the avocado. Top with approximately 1 cup of chicken salad. Using a squeeze bottle, drizzle with cilantro chipotle pesto. Garnish with small sprig of arugula. Serves 8 (two tostadas per serving)

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