- 1/2 lb boneless, skinless chicken breasts
- 8 corn tostada shells
- 1 1/2 cup (375 mL) beets, peeled, grated
- 2 avocados, medium
- 1 Ttbsp lime juice
- 1/2 tsp cumin, ground
- 1 jalapeño pepper, minced
- 8 slices red onion, sliced into ¼ inch-thick rings
- 8 sprigs cilantro, for garnish
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. Set aside.
Grate the beets until you have 1½ cups and set aside.
To assemble, spread 3 Tbsp. guacamole over each tostada leaving ½ inch rim. Top with 2 Tbsp. each chopped chicken and grated beets. Garnish each tostada with two rings of the sliced red onion and a large sprig of cilantro.