Mexican Chicken Salad Tostadas
Each diner garnishes his own salad as desired.
Mexican chicken salad tostadas. Ingredients 2 cups vegetable oil for frying 10 eaches corn tortillas 1 10 ounce can chunk chicken drained and flaked cup mayonnaise 2 tablespoons canned jalapeno pepper slices undrained 1 tablespoon pickled jalapeno pepper juice 1 pinch salt and pepper to taste. Throw 2 chicken breasts in the crockpot for the 4 6 or 8 hour option or you can boil the chicken breasts on high for 25 minutes. Heres a basic ingredient list for this tostada recipe. 2 cups shredded cheddar cheese.
Cook over medium heat covered about 45 minutes. 4 cups chopped cooked chicken. 1 envelope taco seasoning. While the chicken is resting dice up your veggies and put them all in a large bowl and mix.
She called it a mexican chicken salad because it had peas and corn no secret at all just a delicious blend of basic ingredients. Add chicken and cup water and season with salt and pepper. Serve the salad along with the avocados cheese tortilla chips sour cream and salsa. Add remaining ingredients and incorporate well.
Add chili powder and garlic and cook until fragrant 30 seconds. This keeps them from drying out. It was the perfect little bite for the hot weather and i recommend you give it a shot. Directions place first five ingredients in a pot of boiling water and reduce heat.
Transfer to a baking sheet and broil until the cheese is. 12 cup sliced ripe olives. 12 cup sour cream. I ate it as an appetizer on a tostada just before the main course was ready.
Add half the red onion and cook until softened about 3 minutes. Pre made corn tostada rounds a can of no lard or vegetarian refried beans pre shredded cheddar cheese a rotisserie chicken lime juice olive oil salt and pepper iceburg lettuce sour cream packaged in an easy squeeze tube grape tomatoes a can of pre sliced olives and cilantro leaves. Place chicken salad on store bought tostadas or fry your own. In a large skillet heat 1 teaspoon oil over medium high.
Allow the chicken bresats to rest on a plate for 15 minutes. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. 1 can 15 to 16 ounces kidney beans rinsed and drained. To assemble the tostadas.