Avocado, Beet and Chicken Tostadas
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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!
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.
|Per 320 g serving||Amount|
|Saturated Fat||4 g|
|Per 320 g serving||% Daily Value|