- Chef Marshall O’Brien Group - https://chefmarshallobrien.com -

Layered Chicken and Salsa Tostada

Layered Chicken and Salsa Tostada
[1]
Print Recipe
Servings
4 servings
Servings
4 servings
Layered Chicken and Salsa Tostada
[1]
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 avocados mashed
  • 24 ounces boneless, skinless chicken breast
  • 2 large ripe tomaotes diced
  • 1/2 cup red onion diced
  • 1 jalapeno pepper diced
  • 1/4 cup fresh cilantro minced
  • 1 lime juiced
  • 1/4 teaspoon kosher salt divided
  • 1/8 teaspoon black pepper
  • 8 small corn tortillas
  • Mexican cheese, cilantro and lime juice for garnish, optional
Servings: servings
Instructions
  1. Preheat grill on medium-high heat.
  2. Season chicken with 1 tablespoon olive oil, 1/8 teaspoon salt and pepper.
  3. Grill chicken to an internal temperature of 165 degrees, turning once, about 7-8 minutes each side; set aside to cool.
  4. Once cool, dice chicken.
  5. In a bowl, combine chicken, tomato, red onion, jalapeno pepper, cilantro, lime juice and 1/8 teaspoon salt.
  6. On medium-high heat, grill corn tortillas until crispy, flipping as needed so they do not burn. Tortillas will become crispier once cooled.
  7. To assemble, spread 1/8 cup avocado on a tortilla and top with 1/4 cup chicken salsa. Place another tortilla on top. Spread another 1/8 cup avocado and top with 1/4 cup chicken salsa.
  8. If desired, top with additional cilantro, lime juice, and Mexican cheese.
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