Chicken Tostada Salad

makes 4

recipe slightly adapted from Everyday Food 

  • 4 corn tortillas
  • 3 teaspoons extra-virgin olive oil
  • 3/4 cup grated Monterey Jack cheese (2 ounces)
  • 1/2 small red onion, diced small
  • 1 1/2 teaspoons chili powder
  • 2 garlic cloves, minced
  • breast meat from 1 rotisserie chicken, torn into bite-size pieces
  • coarse salt and ground pepper
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1/2 head romaine lettuce (6 ounces), shredded
  • 1 tomato, seeded and chopped
  • 1 avocado, halved, pitted, peeled, and diced small
  • Fresh cilantro, for serving
  • sour cream, for serving
  • hot sauce, for serving

Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/2 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro. Add a dollop of sour cream to each tostada and finish with hot sauce, if desired.