Chicken Tostada Salad

By musttryeats

Ingredients

• 1 large chicken breast, *cooked and shredded
• 8 carrots, peeled and cut into small cubes
• 3 potatoes, peeled and cut into small cubes
• 1/2 head of lettuce, chopped
• 1 can of peas, drained
• 1 clove of garlic, chopped into chunks
• 1/2 onion, chopped
• 1 tsp salt
• jalapeno peppers (optional)
• Cacique Crema Mexicana table cream
• mayonnaise
• Tostada Shells

Preparation

Step 1

1. Boil Chicken with garlic and onion and salt until *cooked.
2. While cooking chicken, boil carrots and potatoes until cooked, but not too soft.
3. Shred chicken
4. Allow all ingredients to cool down.
5. In a large bowl, mix chicken, carrots, potatoes, peas and lettuce.
6. Add mayonnaise, mexican cream, jalapenos and salt to your liking.
7. Refrigerate.

*Cooked Chicken
TENDER: Bring chicken to boil with salt, garlic and onion in medium pot.
Turn heat down to med-low and cook for 20 min.
Turn heat to low and cook 1 hr. Shred, using two forks.
QUICK: Bring water to boil with salt, garlic and onion.
Turn heat off.
Add chicken and let sit tightly covered.
10-15 min boneless, 15-20 min bone-in.
Shred, using two forks.