Occasionally when I’m out for the day and I know I won’t have much time to prepare a full meal I’ll pick up a Rotisserie Chicken at my local market. I’ll add a vegetable and a salad and dinner’s ready. But what happens to the chicken that wasn’t eaten at that meal? Usually I make chicken salad with it for lunches. But last week when I was confronted with this situation, I wanted to do something different; I was tired of chicken salad. Luckily for me I came across this recipe for Chicken Tostadas and Avocado Salsa that calls for two cups of shredded rotisserie chicken. With a few additional ingredients that you probably already have on hand, this goes together quickly, and is fun to eat.
My husband and I were comfortable eating this whole recipe. Unless you are serving children, just one of these is not enough. They are a little messy to eat, but the flavor is sooo good. I’m sure any substitutions you might make would not detract from the enjoyment of eating these.
- 3 Tablespoons fresh lime juice ( juice of 1 lime)
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup chopped tomatoes (remove as many seeds as possible)
- 1/2 cup chopped onion or scallions
- 1 Tablespoon chopped cilantro
- 1 avocado, peeled and diced
- 1 Tablespoon olive oil, divided
- 4 ( 6-inch ) flour tortillas
- 2 cups shredded green lettuce
- 1 ( 15 ounce ) can black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- 1/4 cup crumbled queso fresco, or other favorite cheese
1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add the tomato, onion, cilantro and avocado; toss gently to coat.
2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat this 3 more times with remaining 2 1/4 teaspoons oil and tortillas.
SOURCE: Cooking Light Magazine