Place chicken breast in small pot and cover with cold water. Cover and bring to a boil. Reduce heat to simmer and poach until cooked through – about 20 minutes. Remove chicken from water and cool. Shred meat into strips and set aside. You can use any leftover cooked chicken for this recipe.
Cut avocado in half and discard pits. Use spoon to remove pulp. Mash avocado with a fork. Mix in the lime juice, ground cumin and finely-diced jalapeño to make a guacamole. This should make about 2 cups (500 mL). Set aside.
Grate the beets until you have 1½ cups (375 mL) and set aside.
To assemble, spread 3 generous tablespoons (45 mL) guacamole over each tostada leaving ½ inch (1.25 cm) rim. Top with 2 Tbsp (30 mL) each chopped chicken and grated beets. Garnish each tostada with 2 rings of the sliced red onion and a large sprig of cilantro. Enjoy!
- Serves: 4
- Prep Time:
- Cook Time:
- 1/2 lb (0.3 kg) boneless, skinless chicken breasts
- 8 corn tostada shells
- 1 1/2 cup (375 mL) beets, peeled, grated
- 2 avocado, medium
- 1 tbsp (15 mL) lime juice
- 1/2 tsp (2.5 mL) cumin, ground
- 1 jalapeño pepper, minced
- 8 slices red onion, sliced into ¼ inch (.7 cm) thick rings
- 8 sprigs cilantro, for garnish
The burgundy of the grated beet contrasts beautifully with the green avocado guacamole and the yellow tostada. You can use any leftover garnishes to make more tostadas or for wraps for lunch.