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Thursday, May 13, 2010

Chicken Tostada for Lunch

I read so many recipes in so many places that they begin to blur together...in a good way.  Today's lunch was made up as I went, but I think it combines quite a few recipes that I have in my head from internet and magazines.

I have only been back in town for a day from visiting my son and his family, and am headed out again to see my daughter.  I don't really know what is in my kitchen or what to cook.  But I want to eat!

On the way home from Pilates class I dashed into the grocery store so I could make chicken tostadas for lunch...I had seen a gorgeous photo in a recipe just recently.  I bought a rotisserie chicken, an avocado, cilantro, limes, green onions, and corn tortillas.  While the deep fryer heated up, I pulled some of the rotisserie chicken off the bone, chopped a green onion, cilantro, and some pieces of leftover raw chayote squash I brought back from Texas in a plastic baggie.  Fried two tortillas in the fryer and drained them on a rack. I mixed some mayo, hot sauce and lime juice with my milk frother for a dressing.  Stirred the dressing into the chicken mixture.  I put the chicken mixture onto the crisp tortillas and topped the salad with chopped bacon (because I wanted to...) and diced avocado.  To keep the tostada from slaloming all over the plate, I put a few pieces of romaine under it. 

We dispensed with knife and fork and just picked up the crispy tostado and nibbled.  This was one for the record books!

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