I could literally eat guacamole by the spoonful. I had never been a big fan of avocado until I discovered guacamole. But only good, chunky, fresh guacamole. Not that extra creamy stuff with mayonnaise added. Yah, there are seriously places out there that add mayo to their guac. Yack. Anyway, I’m in love with these Chicken & Guacamole Tostadas from Cooking Light. They’re light and fresh and taste delicious.
A note about the chicken: I actually opted for marinated, grilled chicken instead of buying a rotisserie chicken.
You start by putting the avocado in a small bowl and mashing it with a fork. Since you’ll have to spread this on your tostada, I’d make it more on the creamy side. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon lime juice, 1/4 teaspoon salt, and garlic. YUM!
For the salsa topping, combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
I took my freshly grilled chicken and chopped it up, adding the remaining 1 tablespoon juice, and paprika; toss well to combine. I omitted the paprika but it’s all in the taste that you prefer.
Spread about 1 tablespoon guacamole over each tostada shell and then top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.