Ensalada Tostada Recipe
Ingredients
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| Bay leaves | 2 | |
| Salt | 1/4 Teaspoon | |
| Cracked pepper | 1/4 Teaspoon | |
| Corn tortillas | 6 | |
| Vegetable cooking spray | ||
| 2 heads romaine lettuce, torn into bite-size pieces | ||
| 1 large avocado, cut into 1/2-inch cubes | ||
| Green pepper | 1 Large, diced | |
| Tomato | 3/4 Cup (16 tbs), chopped | |
| 1 small purple onion, thinly sliced | ||
| Cilantro | 1/3 Cup (16 tbs), chopped | |
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.
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.
Chef
