Though these were a quick and easy weeknight meal, I was a bit disappointed simply in the texture of the "tostada" itself. Maybe I just didn't let my tortillas get crispy enough. They were a bit chewy in the middle, so that made them difficult to eat. I ended up folding everything in half and eating it as a taco.
A tasty taco, though. :)Chicken Tostada Salad
adapted from Everyday Food Magazine
4 corn tortillas
3 tsp canola oil
3/4 cup grated Monterey Jack cheese
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp chili powder
meat from 2 roasted bone-in chicken breasts, torn into bite-size pieces (could certainly use rotisserie chicken)
salt and pepper
1 tbs plus 1 tsp fresh lime juice
1/2 head romaine lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
Preheat oven to 400. Lightly brush both sides of tortillas with 2 tsp oil and place on rimmed baking sheet. Bake until golden and crisp, about 10-12 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
In a large skillet, heat 1 tsp oil over medium-high. Add onion powder, garlic powder, and chili powder and cook until fragrant, about 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, about 2 minutes. Stir in 1 tsp lime juice and remove from heat.
In a large bowl, combine lettuce and 1 tbs lime juice. Season with salt and pepper. Toss well to coat and divide among the tortillas. Top each tortilla with chicken mixture, tomato and avocado.