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.