Chicken Tostadas with Pico de Gallo

Show/Hide Chicken Tostadas with Pico de Gallo
Serves 4 | Prep/Cook Time: 40 Min
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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
Step 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.
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 5: 
Tip: Tostadas are a great way to use stale tortillas.
Step 6: 
For a nutritional boost, use shredded kale and add avocado slices.