5 Servings 10 min Cook
1/2 Cup Sour Cream
1/2 Cup, chopped Onions
5 Piece Tostada Shells
3/4 Cup, shredded Cheddar Cheese
3 Breast, bone and skin removed Chicken Breast
1/2 Cup Salsa
2 Cup shredded Lettuce
1 Cup Refried Beans
1 Cup, sliced Avocados
Cook chicken ahead of time: To cook, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar.
Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Chop.
Spread the tostada with a tablespoon of refried smashed beans.
Cover tostada with lettuce, chicken, salsa, a tablespoon of sour cream, onion and avocado.
Spread all over with the Mexican blend cheese, salt and enjoy.
