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chicken tostada with cilantro lime drizzle

Chicken Tostadas with Cilantro Lime Drizzle

Meghan
Chicken is poached in a flavorful broth then shredded and added on top of toasted tortillas. A homemade cilantro lime drizzle adds the finishing touch!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

For the chicken:

  • 1 boneless, skinless chicken breast
  • 14 ounces chicken broth
  • 1/4 cup water
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • freshly ground pepper (to taste)

For the Cilantro Lime Drizzle:

  • 1/2 cup light Ranch salad dressing
  • juice of 1 lime
  • handful of cilantro

For the tostadas:

  • 6- inch corn or flour tortillas
  • 1 can black beans, rinsed and drained
  • diced plum or Roma tomatoes
  • shredded Romaine lettuce
  • shredded cheese
  • light sour cream
  • salsa

Instructions
 

Prepare the chicken:

  • Cut the chicken breast into 3 pieces and place into a medium saucepan. Cover with the chicken broth, water, cumin, chili powder, and pepper.
  • Bring the liquid to a boil, uncovered, then reduced heat to a simmer, partially covered, for 7 minutes. Then covered completely, remove pan from heat and let sit for 30 minutes.
  • Remove the chicken from the broth and shred it with 2 forks.

Prepare the drizzle:

  • Add all ingredients to a mini food processor and blend well.

Prepare the tostadas:

  • Heat oven to 450 degrees F. Lay tortillas on racks to crisp (just a few minutes, watch closely).
  • Top tortillas with black beans, chicken, and other suggested toppings. Drizzle Cilantro Lime sauce on top.

Notes

Source: Adapted from Skinny Bovine's Kitchen
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, main dish, mexican