Chicken Tostada with Chopped Tomato Salad



Total Time: 25 min
Prep: 15 min
Cook: 10 min
Serves: 1
Easy


Why stop for fast-food takeout when you can whip up this single-serving tostada
at home in under 20 minutes? Feel free to use just parsley or cilantro instead of both
if that’s easier, and double the amount. If you want to cook extra chicken for another time, note that leftover chicken cutlets will keep refrigerated for a day or two.
For longer storage, place each in a freezer-safe zip-close plastic bag, remove
excess air, seal the bag, and freeze for up to 6 months. Individually wrapped cutlets
will thaw in the refrigerator in about 8 hours.
Ingredients
  • 3 oz uncooked boneless skinless chicken breast, thin cutlet
  • 1 garlic cloves, small, minced
  • ¼ tsp table salt
  • ⅛ tsp black pepper
  • ½ tsp olive oil
  • 1 medium plum tomato, chopped
  • 1 tbsp uncooked red onion, chopped, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp cilantro, chopped
  • ¼ tsp canned chipotle peppers in adobe sauce, minced
  • 1 corn tostada shells, 6 inches in diameter
  • ½ cup romaine lettuce, shredded, thinly sliced
  • ¼ fresh lime, (1 wedge)

Instructions
  1. Sprinkle chicken with garlic, 1⁄8 tsp salt, and black pepper. In medium nonstick skillet over medium heat, warm oil. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to cutting board and cut into thin strips.
  2. Meanwhile, stir together tomato, onion, parsley, cilantro, chipotles, and remaining 1⁄8 tsp salt in small bowl. On plate, place tostada shell. On tostada, place chicken; top with romaine and tomato mixture. Serve with lime wedge.
  3. Serving Size: 1 Chicken Tostada with Chopped Tomato Salad. 😋