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 an 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.
How to Make Chicken Tostadas with Avocado Dressing
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.
Equipment
Ingredients
Avocado Dressing:
- 2 tbsp 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
Chicken Tostadas:
- 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 tomato diced
- ¼ cup of cotija cheese crumbled
Instructions
- Make the avocado dressing by combining 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.
- Make the chicken tostadas by heating 1/2 teaspoon of oil in a skillet 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!