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

Ingredients

• 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

Preparation

• 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!