Chicken Tostadas with Avocado Dressing

I saw this recipe in the September 2011 issue of Cooking Light and couldn’t wait to make it.  I didn’t have time to roast a chicken so I picked up a rotisserie  chicken from the store to use.  I added black beans and caramelized onion to the shredded roasted chicken then served it on top of crisp flour tortilla shells with some lettuce, tomatoes, and cotija cheese.  I topped the tostadas with avocado sauce that was tangy, creamy, and utterly delicious.  I loved the combination of flavors and textures in this hearty but healthy dish.  I served the tostadas with the Succotash with Avocado, Tomato, and Cotija Cheese on the side for a delicious meal.

Combine the sour cream, chicken broth, lemon juice, canola oil, sea salt and freshly cracked pepper, to taste, and the avocado together in a bowl then mix with an immersion blender (or food processor) until creamy and smooth.  Set aside.

Heat 1/2 teaspoon in a pan over medium high heat and cook the tortilla for 2 minutes on each side or until golden brown.  Repeat procedure for the remaining tortillas.  Set aside.

Once the tortillas are cooked, add another 1-2 teaspoons of oil to the skillet and heat it over medium heat.  Cook the onion for 4-5 minutes, stirring often.  Add the shredded chicken, black beans, cumin, and coriander to the chicken mixture.  Cook, stirring often, for 2-3 minutes or until mixture is warmed through.  Season with sea salt and freshly cracked pepper, to taste.

Layer the chicken mixture on top of a crispy tortilla then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles.  Serve immediately.  Enjoy.

 

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Chicken Tostadas with Avocado Dressing

Yield: 4

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 20-25 minutes

Ingredients:

2 tbsp low fat sour cream
2 tbsp chicken broth
2 tbsp fresh lemon juice
2 tsp canola oil
Sea salt and freshly cracked pepper, to taste
1/2 ripe peeled avocado
1 tbsp canola oil, divided
1/2 sweet yellow onion, sliced
2 cups of shredded roasted chicken
1/2 cup of rinsed & drained black beans
4 small flour or corn tortillas
1 cup of romaine lettuce, chopped
1 tomato, diced
1/4 cup of cotija cheese, crumbled

Directions:

Combine the sour cream, chicken broth, lemon juice, 2 teaspoons of canola oil, sea salt and freshly cracked pepper, to taste, and the avocado together in a bowl then mix with an immersion blender (or food processor) until creamy and smooth. Set aside.

Heat 1/2 teaspoon in a pan over medium high heat and cook the tortilla for 2 minutes on each side or until golden brown. Repeat procedure for the remaining tortillas. Set aside.

Once the tortillas are cooked, add another 2 teaspoons of oil to the skillet and heat it over medium heat. Cook the onion for 4-5 minutes, stirring often. Add the shredded chicken, black beans, cumin, and coriander to the chicken mixture. Cook, stirring often, for 2-3 minutes or until mixture is warmed through. Season with sea salt and freshly cracked pepper, to taste.

Layer the chicken mixture on top of a crispy tortilla then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - September 2011