I get a salad at a fast food restaurant that comes with an avocado lime dressing, and I thought, “Surely I can make this – and make it a bit healthier than this probably is….” being that there were many ingredients I couldn’t even pronounce, let alone know what they even were!
On that same day, I saw a lighter version chicken tostada posted on a social media site and thought, “It’s fate. This is what I’m supposed to make tonight.” No, not really. It just looked incredibly good and I thought they would go together perfectly!
Recipe is below, but I first take the avocados (RIPE) and the rest of the ingredients, and put them into the food processor. Puree all of it until you have a creamy salad dressing. You could alway eat it right away, but I like to let it chill in the refrigerator for a few hours to let all the flavors swim in the pool of yummy-ness together.
Tasted it, and thought I wanted it a little bit spicier, so I added more pepper.
If your dressing is too thick, add a tablespoon of water or milk at a time to thin it out.
You can either fry your tortilla, or you can bake them. I chose to fry them because I wanted the crunch. I cut a bigger tortilla in 1/2 and cooked them in oil for about 2 minutes a side. They bubble up and get brown. Remove, and place on a paper towel so you can drain the excess oil off. They are delicious!! Don’t eat them yet – you could, but wait.
You can barely see it here, but I also cooked a can of low sodium black beans. Put them in a pot for about 35 minutes on medium high heat with 1 can of water, 1/2 an onion thinly sliced, sprinkle of black pepper, and sprinkle of garlic salt. Let it cook down while stirring every 10 min or so until the beans cook down and they are almost all mush. You can spread a layer of beans on the tostada first. Again, follow the marinade and grilling recipe below to cook your chicken breasts. Once cooked and cooled a little, slice it, or shred it. Put as much chicken as you like on your tostada – (fried or oven baked – your choice) Top with a little bit of the avocado lime dressing.
RECIPE for Avocado Lime Dressing:
2 Ripe Avocados
2 limes (the juice of)
2 garlic cloves
1 Tbsp of red onion diced or can use shallots
Small bunch of cilantro (1 Tbsp?)
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp salt
2 tsp red pepper flakes
1 Tbsp greek yogurt
1/2 Tbsp honey
1/4 cup mayonnaise
2 Tbsp olive oil
1 Tbsp water
Place all ingredients into food processor and process until smooth. Taste. Season according to your taste. If too acidic, add more milk or mayo. If not enough acid, add more lime juice or 1 tsp of vinegar.
RECIPE for chicken:
4 boneless, skinless chicken breasts
1 lime (juice of) and zest of
2-3 Tbsp of olive oil
2 tsp garlic salt
1/2 tsp paprika
1/2 tsp chipotle powder
1 tsp black pepper
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
Take all items under the chicken and whisk with a fork in a small mixing bowl.
Place chicken breasts in a container or a gallon size ziplock bag. Add all other items – it will be a marinade. Let the chicken marinade for at least an hour. Cook in a saucepan on medium high heat for about 4-5 min per side. Finish in a 350 degree oven for about 20 minutes more. Take out, let cool. Shred or slice.