Chicken and Artichoke Pot Pie
70 MIN
PREP TIME: 0min COOK TIME: 40min
Serves 4
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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.
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