Chicken Tostada with Chopped Tomato Salad
3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
Why stop for fast-food takeout when you can whip up this single-serving tostada at home in under 20 minutes? Feel free to use just parsley or cilantro instead of both if that’s easier, and double the amount. If you want to cook extra chicken for another time, note that leftover chicken cutlets will keep refrigerated for a day or two. For longer storage, place each in a freezer-safe zip-close plastic bag, remove excess air, seal the bag, and freeze for up to 6 months. Individually wrapped cutlets will thaw in the refrigerator in about 8 hours.
Ingredients
Uncooked skinless boneless chicken breast
3 oz, thin cutlet
Garlic
1 small clove(s), minced
Table salt
¼ tsp
Black pepper
⅛ tsp
Olive oil
½ tsp
Plum tomato
1 medium, chopped
Red onion
1 Tbsp, minced
Fresh parsley
1 Tbsp, chopped
Cilantro
1 Tbsp, chopped
Canned chipotle peppers in adobo sauce
¼ tsp, minced
Corn tostada shells
1 shell(s), 6 inches in diameter
Romaine lettuce
½ cup(s), shredded, thinly sliced
Lime
1 wedge(s)