That weeknight hero rotisserie chicken swoops in for this easy, no-cook 15-minute meal.
In this case, the topping is shredded chicken dressed in a creamy salsa verde mixture.
This is one chicken tostada recipe not to miss.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
And, did we mention there’s no cooking involved?
To make tostadas at home, preheat an oven to 400F and line a baking sheet with parchment paper.
Transfer 1 packed cup cilantro leaves with tender stems to a blender.
Coarsely chop remaining cilantro to equal 1/2 cup.
(Reserve leftover cilantro for another use.)
Add salsa, mayonnaise, lime juice, and 3/4 teaspoon salt to blender with cilantro.
Process until smooth, about 20 seconds.
Pour into a large bowl.
Add chicken to bowl and toss to combine.
Divide mashed avocado among tostadas.
Season with remaining 1/4 teaspoon salt.
Top each tostada with lettuce, chicken, radishes, and chopped cilantro.
Serve with lime wedges.
Make-Ahead:Refrigerate the dressed chicken for up to 3 days.
Assemble and garnish tostadas just before serving.
2,000 calories a day is used for general nutrition advice.
