Chicken Tostadas with Pico de Gallo

Serves 4 | Prep/Cook Time: 40 Min

Vitamin A 34%
Total Carbs 38g		13 %
	Dietary Fiber 2g	%
	Sugars 2.5g
Protein 23g
Vitamin C 35%
Calcium 7%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.

4	PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced
3	ripe tomatoes, chopped
1/4	white onion, finely chopped
2	tbsp fresh cilantro, chopped
1	jalapeno, seeded and finely chopped
2	tbsp lime juice
3	tbsp olive oil
1	tsp ground cumin
1	tsp smoked paprika
1	tsp garlic powder
1	tsp brown sugar
	tsp salt and freshly ground pepper
8	corn tortillas (7-inch)
2	cups Romaine lettuce, shredded
2	radishes, trimmed and thinly sliced
1/4	cup feta cheese, crumbled
1/4	cup cilantro leaves
1/4	cup sour cream
	lime wedges

1	Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeno, lime juice and salt. Chill for at least one hour before serving. Adjust the salt to taste.
2	Grilled Chicken: Whisk the oil with the cumin, smoked paprika, garlic, brown sugar, salt and pepper. Brush on both sides of each tortilla. Toss the remaining mixture with the chicken.
3	Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Grill the tortillas for 30 seconds to 1 minute per side or until crisp and golden brown. Slice chicken thinly.
4	Tostadas: Scatter shredded lettuce and radishes over each tortilla. Top with sliced chicken, feta and pico de gallo. Garnish with cilantro. Serve with sour cream and lime wedges.
5	Tip: Tostadas are a great way to use stale tortillas.
6	For a nutritional boost, use shredded kale and add avocado slices.