Chicken Tostadas with Pico de Gallo

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PERDUE^® HARVESTLAND^® Boneless Skinless Chicken Breast, Thin sliced

In The Fresh Meat Case

Chicken Tostadas with Pico de Gallo

PREP TIME: 0min COOK TIME: 40min
Serves 4

PREP TIME: 0min COOK TIME: 40min

Serves 4

337
Calories
23g
Protein
422mg
Sodium
3g
Sat. Fat
2.5g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 337
% Daily Value*
Total Fat 10g	15%
	Saturated Fat 3g	15%
Cholesterol 76mg	25%
Sodium 422mg	18%

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

PERDUE® HARVESTLAND® Boneless Skinless Chicken Breast, Thin sliced

In The Fresh Meat Case

PERDUE^® HARVESTLAND^® Boneless Skinless Chicken Breast, Thin sliced

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Ingredients

4 PERDUE^® HARVESTLAND^® Boneless Skinless Chicken Breast, Thin sliced

3 ripe tomatoes, chopped

1/4 white onion, finely chopped

2 tbsp.fresh cilantro, chopped

1 jalapeño, 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

salt and freshly ground pepper

8 corn tortillas (7-inch)

2 cupsRomaine lettuce, shredded

2 radishes, trimmed and thinly sliced

1/4 cupfeta cheese, crumbled

1/4 cupcilantro leaves

1/4 cupsour cream

lime wedges

Step 1

Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeño, lime juice and salt. Chill for at least one hour before serving. Adjust the salt to taste.

Step 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.

Step 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.

Step 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.

Step 6

For a nutritional boost, use shredded kale and add avocado slices.