Chicken Tostadas with Cilantro Lime Drizzle
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!
Servings 2
Ingredients
For the chicken:
- 1 boneless, skinless chicken breast
- 14 ounces chicken broth
- ¼ cup water
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- freshly ground pepper to taste
For the Cilantro Lime Drizzle:
- ½ 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.