Chicken Tostada Salad

8 corn tortillas
3 tsp. extra virgin olive oil
2 oz. grated monterey jack cheese
.5 small red onion
.5 tsp. chili powder
.5 clove garlic
breast meat from one rotisserie chicken, torn into bite-size pieces
salt and ground pepper
1 tablespoon plus 1 teaspoon fresth lime juice
1 head romaine lettuce, shredded
1 tomato, chopped
1 avocado, halved, pitted, peeled and diced small
fresh cilantro, for serving

1. preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. remove from oven and set aside.

2. In a large skillet, heat 1 teaspoon oil over medium-high. add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper if desired. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

3. While chicken and onions cook, in a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt an pepper if desired. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocato, remaining onion and cilantro.

Variatrion: Use reheated leftover Mexican Shredded Pork to top instead of chicken. You won't need to use chili powder, garlic or lime juice when heating the pork. Oh, my! SO good!.

Serving Size: Makes four, two tostada servings

Number of Servings: 4

Recipe submitted by SparkPeople user MOMTO2TOO.