Chicken Tostada

INGREDIENTS:

• 1 14-Ounce Can Diced Tomatoes with Jalapeños
• 1 Medium Onion, Thinly Sliced
• 1 Boneless Skinless Chicken Breast
• 8 Hard Corn Tostadas
• 1 Avocado, Pitted
• 1/4 Cup Prepared Salsa
• 2 Tablespoons Sour Cream
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 Cup Romaine Lettuce, Shredded
• 1/2 Cup Shredded Monterey Jack Cheese

DIRECTIONS:

• Grill the chicken breast over medium heat until cooked through, about 7 minutes per side and transfer to cutting board.
• Using a fork, pull chicken apart to create shredded, bite-size pieces and set aside.
  
• Bring tomatoes and their juice to a boil in a medium saucepan over medium heat.
• Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.
• Add chicken and cook until heated through, 1 to 2 minutes.
• Meanwhile, mash avocado in a bowl, stir in salsa, sour cream and cilantro until combined.
• Spread each tostada with some of the avocado mixture.
• Top with the chicken mixture, lettuce and cheese.

Grilled chicken breast can be substituted with nearly anything in this Tex-Mex recipe. We like to use our George Forman quite a bit, but you simply poach the chicken breast. Try left-over turkey from Thanksgiving or that small piece of tenderloin you just couldn't finish. One serving is two tostadas and only comes in at around 400 calories!
Enjoy!

This recipe was adapted from Eating Well magazine.