Ingredients

• 1-1/4 pounds chicken breast tenders

• 1 bottle cilantro salad dressing

• 2 teaspoons kosher salt

• 1 teaspoon pepper

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• 2 teaspoons jarred, minced garlic

• 1/2 – 1 package mini heirloom tomatoes

• fresh cilantro, chopped

• zest and juice of 2 limes

• sour cream

• shredded pepper jack cheese

• shredded cabbage

• fat free, vegetarian refried beans (or refried bean of your choice)

• avocado, sliced

• package of tostadas

Directions

Cut chicken tenders into 1-1/2 inch pieces (you will get about 4 pieces per tender). Place in a glass bowl. In a smaller glass bowl, mix together salt, pepper, oregano and cumin. Pour over chicken and mix together with the chicken. Add the minced garlic and the zest and juice of the limes, mix again. Add cilantro dressing and cover. Refrigerate for 2-4 hours.

Heat olive oil in large sauté pan. Add chicken and all of marinade. Cook until chicken is no longer pink in the middle and marinade reduces and thickens – about 20 minutes. Scrape up any brown bits off the bottom of the pan.

Heat beans. Spread beans on each tostada. Build your tostada, starting with the cabbage. Add chicken, tomatoes, cilantro, cheese, sour cream and a dash of cumin. Finish with sliced avocado. Enjoy!

Until next time, Kris