CHICKEN SALAD TOSTADA RECIPE RECIPES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Steps:

• Slow Cooker
• Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
• Cover with salsa verde, cover and cook HIGH 2 hours.
• Remove chicken, shred with 2 forks.
• Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
• Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
• Instant Pot
• Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
• Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
• Remove chicken, shred with 2 forks.