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Ensalada Tostada Recipe
|Skinless boneless chicken breast halves||16 Ounce (4 Pieces, 4 Ounces Each)|
|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)|
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 mg
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
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.
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.