Chicken Tostada with Cactus Corn Salad

Chicken Tostada with Cactus Corn Salad

Servings: 1


Ingredients

  • 1 corn tortilla — street taco style, fried crispy
  • 1 cactus paddle — cleaned and cut into strips
  • 1 corn on the cob
  • 1 tbsp. olive oil
  • 1 tbsp. White onion — finely chopped
  • 1 clove garlic — minced
  • 1 lime — juiced
  • 1 tbsp. cilantro — chopped
  • 1 tbsp. queso fresco — crumbled
  • 1 tbsp. lime crema — premade
  • 1 tbsp. red and green jalapeños — sliced
  • 1 PERDUE® HARVESTLAND® Organic B/S Chicken Breast

Instructions

  1. Roast Chicken Breast at 350°F until temperature reaches 165°F internally, shred, set aside.
  2. Brush cactus paddle and corn on the cob with oil and then grill.
  3. Shave corn off the cob and toss with cactus paddle strips, white onion, garlic, lime and cilantro in a bowl.
  4. To assemble tostada, stack one fried tortilla shell with a heaping amount of shredded chicken breast, corn cactus salad, queso fresco and lime crema.
  5. Reserve remaining chicken and salad to make more tostadas.