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.
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
- ½ ripe peeled avocado
- 1 tbsp canola oil divided
- ½ sweet yellow onion sliced
- 2 cups of shredded roasted chicken
- ½ cup of rinsed & drained black beans
- 4 small flour or corn tortillas
- 1 cup of romaine lettuce chopped
- 1 to mato diced
- ¼ cup of cotija cheese crumbled
Instructions
- 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.
Love this! It’s like an open-faced crispy taco, packed with tons of goodies. I bet it was heavenly with that avocado sauce. Mmmmm.
love the style and the recipe 🙂
another healthy food for me now . added to my list.
have a great day 🙂
sounds perfect! Can’t wait to try the avocado dressing!
YUM! I can imagine how good this is with the avocado dressing! Pam- I know this serves 4 and assume you used 4 tortillas. but the recipe doesn’t list the tortillas in the ingredient list. Also, in your photo they look like flour tortillas? I just want to make sure I get it right the first time…thanks!
What a great little dressing… I love using avocado like that.. it really does add such a creaminess to just about anything!
I love how fresh and light this tostada looks. And I love that it incorporates both avocado and black beans – two of my favorite fiber-rich ingredients to use while cooking. Definitely adding this to my must-make list!
Hi Pam. I love anything mexican or semi-mexican. This tostada looks like the perfect lunch. I especially love the creamy avocado dressing that you made to top it off. Yum!
Yum, this looks like a perfect week night dinner! And that avocado dressing sounds delicious
Lots of nutrition, a big burst of flavor, and fast to boot! Wonderful!
I love using leftover rot. chicken for quesdillas or tacos!
Love everything that’s in that tostado, looks really good. I’ll be trying this one, especially easy with a rotisserie chicken, my family will love it.
Well, I thought I was wowed by yesterday’s succotash but now you present me with avocado sauce. What a great meal!
I would love this, the dressing sounds delicious. Very yummy!
I love that dressing!
What a yummy lunch! Love that you topped it off with that mouthwatering avocado sauce. You make eating healthier much easier, Pam.
I saw this on CL too, but haven’t made it yet! The dressing sounds good on just about anything!
I made this tonight for dinner- YUM! My grocery store didn’t have cojita cheese but I substituted feta and it was delicious. The avocado sauce is so good.
We bought a two pack of 30 corn tostadas at Sam’s so I need all the recipes like this that I can get to use 60 of these things up!
This looks fantastic, girl. Your love of all things Mexican makes me so happy!