WKYT - Chef Walter - Recipes

Chicken and Guacamole Tostadas Thursday, August 5, 2010

Ingredients

1 ripe peeled avocado
1 cup plus 2 TBSP finely chopped tomato, divided
3 TBSP minced fresh onion, divided
3 TBSP fresh lime juice, divided
1/2 tsp salt, divided
1 small garlic clove, minced
1 TBSP chopped fresh cilantro
1 TBSP minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 tsp smoked paprika
8 6 inch corn tostada shells

Directions

Place avocado in a small bowl; mash with a fork. Stir in 2 TBSP tomato, 1 TBSP onion, 1 TBSP juice, 1/4 tsp salt, and garlic. Combine remaining 1 cup tomato, 2 TBSP onion, 1 TBSP lime juice, 1/4 tsp salt, cilantro, and jalapeño; toss well. Combine chicken, remaining 1 TBSP juice, and paprika; toss well to combine. Spread about 1 TBSP guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 TBSP salsa.

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