This was a super easy and simple recipe that everyone will love! My husband told me I can add this his “favorites” list. The smoked paprika gives the chicken a rich, grill-like flavor with no cooking…you just buy a rotisserie chicken! Tostada shells are flat, fried corn tortillas, found in the Mexican food section. I ate my chicken and pico de gallo on corn tortillas, and my husband ate his with taco shells. You can use whatever you like. The Chicken and Guacamole Tostada recipe comes from Cooking Light Magazine, the August 2010 issue. Enjoy!!!
Chicken and Guacamole Tostadas
1 ripe peeled avocado
1 cup plus 2 tbsp finely chopped tomato, divided
3 tbsp minced fresh onion, divided
3 tbsp fresh lime juice, divide
1/2 tsp salt, divided
1 small garlic clove, minced
1 tbsp chopped fresh cilantro
1 tbsp minced seeded jalapeno pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 tsp smoked paprika
8 (6-inch) corn tostada shells (I used corn tortillas for mine)
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeno; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Yield: 4 servings (serving size: 2 tostadas)
Recipe from: Cooking Light Magazine
Calories: 345 | Fat: 15.4g | Protein: 25.4g | Carb: 26.9g | Fiber: 5.4g | Sodium: 548mg