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Ensalada Tostada

Ingredients
  Skinless boneless chicken breast halves 16 Ounce (4 Pieces, 4 Ounces Each)
  Bay leaves 2
  Salt 1⁄4 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  6 inch corn tortillas 6
  Vegetable cooking spray 1
  Romaine lettuce head 2 , torn into bite-size pieces
  Avocado 1 Large, cut into 1/2-inch cubes
  Green pepper 1 Large, diced
  Chopped tomato 3⁄4 Cup (12 tbs)
  Purple onion 1 Small, thinly sliced
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)
Directions

Place chicken in a large nonstick skillet; cover with cold water.
Add bay leaves, salt, and cracked pepper.
Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes or until done.
Remove and discard bay leaves.
Drain chicken and set aside.
Cut each tortlla into 8 wedges; place on a baking sheer that has been coated with cooking spray.
Bake at 350° for 15 minutes or until crisp, turning once.
Set aside.
Shred chicken into bite-size pieces.
Combine chicken, lettuce, and next 5 ingredients in a large bowl.
Pour 1/2 cup dressing over salad, and toss well.
Garnish with cilantro sprigs, if desired.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Chicken

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