Pan-Fried Turkey Tostada
Servings: 12
Ingredients
Ingredients for Pico de Gallo Salad
- 1 ½ c. tomato, seeded and small diced
- 1 c. red onion, small diced
- 2 tsp. jalapeño, minced
- 2 tsp. garlic, minced
- ¼ c. cilantro, finely chopped
- ¼ c. lime juice
- ¼ c. extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
Ingredients for Avocado Vinaigrette
- 1 avocado, skin and seed removed, smashed
- ½ c. white wine vinegar
- 6 tbsp. extra-virgin olive oil
- ¼ c. lime juice
- ½ c. cilantro
- 2 garlic cloves
- 2 tsp. cumin, ground
- Salt, to taste
- Freshly ground black pepper, to taste
Ingredients for Turkey
- 2 PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, Ready to Cook, Single Lobe, Boneless, Skinless Chicken Breast Filets (56253)
- 2 c. frisee, cleaned and trimmed into 2” pieces
- 12 tostada shells
Instructions
Instructions for Pico de Gallo Salad
- Combine all ingredients. Set aside.
Instructions for Avocado Vinaigrette
- Combine all ingredients. Set aside.
Instructions for Turkey
- Cook breast according to directions. Pull 3 lb. worth of cooked meat.
- Assemble tostadas as follows: Top tostadas with frisee and pulled turkey meat, drizzle with avocado vinaigrette and top with pico de gallo. Garnish with sliced jalapeño and cilantro sprigs.