Chicken Salad Tostadas

  • Yield servings

Ingredients

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

Instructions

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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