STYLE

Chicken salad on tostadas perfect Latin summer snack or light meal

07/11/2012 03:10 EDT | Updated 09/10/2012 05:12 EDT
Here is an easy interpretation of street food eaten throughout Latin America.

Chicken Tostadas

500 ml (2 cups) thinly shredded, grilled, leftover or deli-roasted chicken

250 ml (1 cup) shredded green cabbage

250 ml (1 cup) corn kernels (about 2 cobs), raw or barely cooked

2 plum tomatoes, diced

2 green onions, thinly sliced

50 ml (1/4 cup) chopped fresh coriander

45 ml (3 tbsp) olive oil

20 ml (4 tsp) lime juice

5 to 10 ml (1 to 2 tsp) finely minced canned chipotle pepper

1 ml (1/4 tsp) salt

4 corn tostadas or small flour tortillas (about 15 cm/6 inches in diameter)

125 ml (1/2 cup) guacamole

In a large bowl, place chicken, cabbage, corn, tomatoes, onions and coriander

In a small bowl, whisk together oil, lime juice, 5 ml (1 tsp) of the chipotle and salt; pour over chicken mixture and toss. Add more chipotle to taste, if desired.

Heat tostadas or grilled tortillas just until warm. Spread each with guacamole; top with chicken mixture.

Makes 4 servings.

Nutritional information per serving: 403 calories; 28 g protein; 19 g fat; 30 g carbohydrate; 5 g fibre.

Source: Foodland Ontario.

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