This tostada salad is light and refreshing, yet substantial and filling; I love it in the summer! I like that the ingredients are simple and fresh. Also, sometimes I hate having to spend a lot of time on a salad dressing, this is SO easy, another reason I love this recipe.
- 4 corn tortillas
- olive oil
- 3/4 cup Monterey Jack cheese, grated
- 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
- kosher salt and pepper
- 1-2 tablespoons plus 1 teaspoon fresh lime juice
- 1/2 head lettuce, shredded
- 1 tomato, seeded and chopped
- 1 avocado, halved, pitted, peeled, and diced small
- fresh cilantro, for serving
Preheat oven to 400. Lightly brush both sides of tortillas with oil and place on a cooling rack placed on a baking sheet.
Bake until golden and crisp, 10 minutes.
Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes.
Heat 1 teaspoon oil in a large skillet. 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 chicken is warmed through and water is almost evaporated, 2 minutes.
Stir in 1 teaspoon lime juice and remove from heat.
In a large bowl combine lettuce and 1-2 tablespoons 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.