 Rex Mex Chicken Salad Tostadas
Tex Mex Chicken Salad Tostadas (serves 4)
Ingredients:
8 inch corn tortillas cut in 4 and fried
Meat of a half chicken cooked, chopped or shredded
3 boiled eggs, coarsely chopped
1 small shallot finely chopped
¼ cup chopped pecans
1 stalk celery coarsely chopped
¼ jar candied jalapenos finely chopped
1 tablespoon Dijon mustard
½ tablespoon garlic minced
½ cup mayonnaise
1 medium apple
¼ head shredded white and red cabbage
2 cups shredded cheddar cheese
salt and black pepper
Preparation:
Cut the Tortillas into 4 pieces and deep fry, then set on a paper towel to strain the oil. Cut the cooked chicken into dices and shred the meat. Mix together all ingredients, except the cabbage and cheddar cheese. Put the chicken salad on top of the tostadas, cover with cabbage and cheddar cheese and put in the preheated oven at 280 F until cheese is melted.
Serve with salsa, sour cream or refried beans.
This was from our cooking demonstration on the Nov/Dec Rydam cruise -- 2007.
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