Chicken Tostadas with Cilantro Lime Drizzle
For the tostadas:
1 boneless, skinless chicken breast, shredded (see method below)
6-inch corn or flour tortillas
1 can black beans, rinsed and drained (optional)
Suggested toppings: diced plum/Roma tomato, shredded Romaine lettuce, shredded cheese, light sour cream, salsa
For the Cilantro Lime Drizzle:
1/2 cup light Ranch salad dressing
juice of 1 lime
handful of cilantro
1. Prepare shredded chicken: I followed a method outlined here and here. I cut 1 chicken breast into 3 pieces, put them into a medium saucepan, then topped them with 1 14-ounce can of chicken broth, the equivalent of 1/4 of that can of water, a sprinkle of cumin and chili powder, and some fresh ground pepper. I brought it to a boil, uncovered, then reduced heat to a simmer, partially covered, for 7 minutes. Then covered completely, removed pan from heat and let sit for 30 minutes. I removed the chicken from the broth and shred it with 2 forks.
2. Prepare Cilantro Lime Drizzle: Add all ingredients to a mini food processor and blend well.
3. Heat oven to 450F. Lay tortillas on racks to crisp (just a few minutes, watch closely).
4. Top tortillas with black beans, if desired, chicken, and other suggested toppings. Drizzle Cilantro Lime sauce on top.
Source: Adapted from Skinny Bovine's Kitchen