As I have mentioned before, I love how giving the Latino culture is. Pretty much any time we visited the people we never left empty handed or without our stomachs being full. The women are amazing cooks who can whip up something on the fly, and none of them use recipes, they cook “al ojo” which means that they basically eyeball it all. One of the meals I found so refreshing is something I call the Chicken Salad Tostada. The way I remember they prepared it was by using these canned vegetables that included potatoes, carrots, and peas. While I loved the way it tasted, I decided to invent my own recipe using fresh vegetables and chicken and it quickly became a family favorite. Not only does my family love it, but its one of my favorites because it does not take a lot of time!
Throw 2 chicken breasts in the crockpot for the 4, 6, or 8 hour option, or you can boil the chicken breasts on high for 25 minutes. Allow the chicken bresats to rest on a plate for 15 minutes. This keeps them from drying out.
While the chicken is resting, dice up your veggies and put them all in a large bowl and mix.
Shred the chicken and add it to the vegetable mixture. Sprinkle a bit of Weber’s Kick’n Chicken over the mixture. Add the 1/2 cup of mayo and mix. You are ready to top those tostadas. If you would like, add some diced avocado.
One of our favorite drinks to have with our Chicken Salad Tostadas is Agua Fresca – go ahead and try it. With only 30 minutes of your day you can enjoy this delicious and refreshing meal! Enjoy!
See the Happy!