Chicken and Citrus Slaw Tostadas
- Yield: 6 servings
This recipe calls for roasted, shredded chicken meat, but it’s also delicious with grilled chicken breasts or thighs that are sliced on the bias.
Ingredients
- 3ounces silken firm tofu, cut into 1-inch dice (1/2 cup)
- 1/4cup fresh lime juice
- 2tablespoons red wine vinegar
- 1tablespoon honey
- 1tablespoon Dijon mustard
- 1-- chipotle chile in adobo
- 1teaspoon finely grated orange zest
- 1/2teaspoon finely grated lime zest
- -- salt and freshly ground pepper
- 1/2small green cabbage, finely shredded (3 cups)
- 1/2small red cabbage, finely shredded (1 1/3 cups)
- 1small red onion, thinly sliced
- 1large carrot, coarsely grated
- 3tablespoons finely chopped cilantro
- Tostados:
- 1/2cup vegetable oil
- 6-- (6-inch) corn tortillas
- 3 1/2cups shredded roast chicken (from 1 medium roast chicken, skin removed)
Instructions
-
To prepare the slaw, combine the tofu with the lime juice, vinegar, honey, mustard and chipotle in a food processor or blender; process until smooth. Add the remaining 1/4 cup oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zest, salt and pepper. In a large bowl, toss the cabbages, onion, carrot and cilantro. Add all but 3 tablespoons of the dressing and toss.
- To prepare tostados, heat ¼ cup oil in a small skillet over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with the remaining tortillas
- To assemble tostadas, place tortillas on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. Garnish with lime wedges, if desired.
Recipe by Chef Paul Disbrowe.
Nutritional Info *per serving
- Calories 341
- Fat 17g
- Saturated Fat 2.7g
- Polyunsaturated Fat 5.6g
- Monounsaturated Fat 6.2g
- Cholesterol 73mg
- Sodium 220mg
- Carbohydrate 22g
- Fiber 1.6g
- Protein 28g