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Ensalada Tostada

Diet.Chef's picture
  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)

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

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1882 Calories from Fat 625

% Daily Value*

Total Fat 73 g112.4%

Saturated Fat 15.6 g78.2%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1331.9 mg55.5%

Total Carbohydrates 185 g61.8%

Dietary Fiber 50.3 g201.2%

Sugars 20.5 g

Protein 139 g277.6%

Vitamin A 1404.9% Vitamin C 628.4%

Calcium 69.5% Iron 115%

*Based on a 2000 Calorie diet

Ensalada Tostada Recipe