Monday, September 12, 2011

Chicken Tostadas and Avocado Dressing

Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Top chicken tostadas with a creamy, homemade avocado and sour cream dressing.

Nutritional Information
Amount per serving
  • Calories: 428
  • Fat: 20g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 10.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 39.2g
  • Carbohydrate: 24.2g
  • Fiber: 20g
  • Cholesterol: 109mg
  • Iron: 2mg
  • Sodium: 658mg
  • Calcium: 96mg


  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fat-free, lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons canola oil
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/2 ripe peeled avocado
  • 1 1/2 tablespoons canola oil, divided
  • 4 (6-inch) flour tortillas
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup (1 ounce) crumbled queso fresco


  • 1. Combine the first 7 ingredients in a food processor, and process until smooth.
  • 2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
  • 3. Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.
**I tried this a couple weeks ago on a night that Kadon was working.  I knew the boys wouldn't appreciate the avocado dressing, so I left it out and we all loved the tostados!  But, I will definitely try the dressing next time!

Berry Salad

1 head romaine lettuce, chopped
walnuts or pecans

We LOVE this salad that my friend Stefanie introduced us to!  Add as much or little berries or nuts as you wish.  I've also added shredded chicken or grilled chicken breast for a delicious lunch! 

Poppyseed Dressing

1/3 c. white sugar
2 T white vinegar
3/4 c. mayo
1 T poppyseeds
1/4 c. milk

Mix ingredients together and serve chilled.  Makes a lot; lasts about 2 weeks in refrigerator.