Chicken Tostada Salad

By cheeserohan

Ingredients

• 4 corn tortillas
• 3 teaspoons extra-virgin olive oil
• 3/4 cup grated Monterey Jack cheese (2 ounces)
• 1/2 small red onion, diced small
• 1/2 teaspoon chili powder
• 1 garlic clove, minced
• breast meat from 1 rotisserie chicken, torn into bite-size pieces
• coarse salt and ground pepper
• 1 Tablespoon plus 1 teaspoon fresh lime juice
• 1/2 head romaine lettuce (6 ounces), shredded
• 1 avocado, halved, pitted, peeled, and diced small
• 1 tomato, seeded and chopped
• fresh cilantro, for serving

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400F. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

2. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chickn is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

3. In a large bowl, combine lettuce and 1 Tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.