“Chicken” Tostadas and Avocado Dressing

This recipe doesn’t take a lot of time to prepare, so it’s a good one for those nights when everything seems rushed. The avocado dressing comes together really fast, and it tastes almost like a tangy guacamole. You only use half an avocado, so I ate the other half with my tostada. Have you ever had Queso Fresco? It’s good! It’s like a very mild feta. Toby really liked this dish. He said “it’s simple, but the flavor is really good.” So there you have it.

rating: 9.3

“Chicken” Tostadas and Avocado Dressing
(Cooking Light, Sept. 2011)

time needed: 40 min. (it didn’t take me this long)


2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper (I omitted)
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 (I omitted)
2 cups shredded skinless, boneless rotisserie chicken breast (I used 1 bag of Morningstar Farms Chik’n Strips)
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.

428 calories per serving

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