24 August 2010

Dishes with Dee: Chicken and Guacamole tostadas

I love avocados.  I love them on salads, I love them on sandwiches, I love them in my sushi.  You get the point.  Best. fruit. ever.  (seed inside = fruit right?! i.e a tomato is a fruit)  Now, I don't really want to brag, but I make some freakin' awesome guacamole, and as my beautiful (and famously fabulous) friend Maria will attest, I also make a Greek dip that is out of this world.  Thanks to my mama!  (But that is for another time)

So, Sunday I spent the day lazing around the house and catching a few rays at 4nP's pool with my neighbors.  During this time I read the August issue of Cooking Light.  and I stumbled upon a recipe for a healthy chicken and guacamole tostadas that would require no cooking (bonus on a lazy day).  Lots of fresh ingredients, a rotisserie chicken, packaged tostadas and- Ta-Da! just like the article proclaims.

So here's what ya need:


  • 1  ripe peeled avocado
  • 1  cup  plus 2 tablespoons finely chopped tomato, divided
  • 3  tablespoons  minced fresh onion, divided
  • 3  tablespoons  fresh lime juice, divided
  • 1/2  teaspoon  salt, divided
  • 1  small garlic clove, minced
  • 1  tablespoon  chopped fresh cilantro
  • 1  tablespoon  minced seeded jalapeño pepper
  • 2  cups  shredded skinless, boneless rotisserie chicken breast
  • 1/4  teaspoon  smoked paprika
  • 8  (6-inch) corn tostada shells
And here's what ya do:


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 jalapeño; 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.

And this is what ya get:

And I gotta say, they were awesome.  The cool guac and fresh salsa were great for a summer day, and the crunchy tostada was a great touch.  It was easy, delicious, and definitely something I will make again.

I made one change to the recipe:
I decided to go ahead and bake some chicken thighs (bone-in, skin on) and shred those rather than use a pre-cooked chicken for two reasons:
1. I couldn't find where the heck a rotisserie chicken was when I went to the grocery store
2. I really prefer the flavor of chicken thighs to breasts.

Next time I will make two other changes:
1.  I am going to add some chili powder and/or chipotle seasoning to the chicken mixture.  There just wasn't really any spice in this dish and Jeff and I love a little heat.  So if you like a kick, I would add one of these to the chicken.
2.  Add a touch more cilantro if you are a fan.  I'm a huge fan and it really got lost in all the other ingredients which is a tough feat for such a dominate flavor

You can find the nutrition info and the recipe here:

Grade? A- only because it wasn't spicy.  Next time, I'm sure it will be an A

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