Marinated chicken tostados


Ingredients

4 medium chicken breast halves
1/2 cup lime juice
salt, pepper
2 cups shredded iceberg lettuce shredded
1 small head butter lettuce, shredded
1/2 cup shredded red cabbage
1/4 cup thin-sliced green beans

1/4 cup green peas
1/2 cup julienned cooked or canned beets
1/2 small jicama, peeled and cut julienne
1/4 cup sliced pitted ripe olives
1 avocado, seeded, peeled and sliced
4 oz aged dry jack cheese, shredded

1/2 cup sour cream or creme fraiche (look up)
orange-lime dressing (look up)
6 (10″) flour tortillas, fried

How to prepare

Marinate chicken in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips. Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some orange-lime dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining orange-lime dressing. Makes 6 servings.

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