Chicken Tostada by Chef Scott Smith



2 Boneless skinless chicken breast

2 tbl taco seasoning

2 tsp olive oil

2 c Chicken stock

1 c Lettuce for garnish

4 Tostada shells

1 c Pico


3 tbl cilantro leaves

1 lime quartered


Season the chicken with the taco seasoning and saute the chicken breast in the olive oil until well browned on both sides.  Add the chicken stock and cover, reduce heat for 15 minutes or until the chicken is tender enough to shred.

Place a small portion of lettuce on the plate for a base to set the tostada shell on.  Add a quarter of the shredded chicken, the pico, and place a few slices of avocado on top.  Sprinkle with fresh cilantro and a squeeze of fresh lime juice.

Fraser Reade