Chicken Tostada Salad

Since I had been dealing with a migraine for most of the weekend I managed to rest this afternoon after taking a migraine pill and getting a short nap. I was feeling a bit better and knew I needed to make something for quick for dinner. This months issue of Everyday Food had a tostada recipe that I marked for a easy dinner.

Ingredients

4 Corn Tortillas

3 Tsp. Olive Oil

3/4 cup grated Monterey Jack Cheese

1/2 small red onion

1/2 tsp chili powder

1 garlic clove

Rotisserie Chicken Meat

Salt and Pepper

1 tablespoon  plus 1 teaspoon fresh lime juice

1/2 head romaine lettuce

1 tomato

1 avocado

Directions

1. Preheat oven to 400, brush each tortilla with oil and bake until golden brown about 10 minutes. Add cheese and bake for 3 minutes more, set aside.

2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add red onion and cook until soft 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup of 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.

3. In a large bowl combine lettuce and 1 tablespoon lime juice, salt and pepper. Divide among tortillas, top with chicken,  tomato and avocado.

These were really good! I love the crunch and all the flavors with the chicken, lime juice, tomato and avocado, they were hard to eat so it really did turn into a salad.

Off to continue vegging on the couch and hopefully get a really good night of sleep The gym would feel great in the morning and hopefully my migraine is gone by then.