Grilled Chicken Tostadas with Chipotle Drizzle

By rossboys

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, cut into cubes
• 1/4 C lime juice
• 1/2 t garlic powder
• 1 t kosher salt
• 1/2 t ground black pepper
• 1 C mayonnaise
• 1 T minced canned chipotle pepper
• 2 t apple cider vinegar
• 2 T water
• 16 tostadas (crispy corn tortillas)
• 1 head Romaine lettuce, shredded
• 2 C crumbled queso fresco
• 2 ripe avocadoes, sliced into wedges
• 2 C diced fresh tomatoes
• 1 can refried black beans, heated according to pkg directions

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Soak 8 wooden skewers in water. Transfer chicken to zip-top plastic bag. Add lime juice, garlic powder, salt and pepper; refrigerate. In small bowl, stir mayonnaise, chipotle pepper, vinegar and water. Refrigerate.

Heat grill or grill pan on stove top over medium-high heat. Remove chicken from refrigerator; discard marinade. Thread chicken on skewers. Grill until browned and cooked through about 5-6 minutes per side. Remove from skewers and cut into smaller pieces. if necessary.

Set out accompaniments in serving bowls or on platter, including chipotle drizzle. Let everyone assemble their own tostadas.