07/11/2012 03:10 EDT | Updated 09/10/2012 05:12 EDT

Chicken salad on tostadas perfect Latin summer snack or light meal

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.