I find inspiration for recipes everywhere I go. This dinner was inspired by some tortilla chips I had at a restaurant in Joplin, Missouri. We went to a Mexican food restaurant with Andrew’s side of the family and they had the best tortilla chips I’ve ever eaten (and I’m a Texas girl…I eat a ton of tortilla chips!). The chips were crispy and covered in salt and lime juice. They were out of this world! I decided to create a dinner around the lime juice and chip concept…and it was a hit!
1 1/2 pounds chopped, cooked chicken (click here to see how I get my chicken)
3/4 cup honey mustard salad dressing
1/3 cup tomatillo salsa
1 red onion, diced
Monterey Jack cheese, shredded
I cooked my chicken in the slow cooker all day and then shredded it when I was ready to eat. Again, click here to see other ways to get shredded cooked chicken fast.
In a medium sized bowl, combine shredded chicken, honey mustard dressing and salsa. Take each tostada shell and top with your chicken mixture. Then top with your shredded cheese and red onion. Finally, squeeze a wedge of lime juice down over the tops of each tostada.
That’s it! This isn’t even cooking…it’s assembling. And assembling, is my favorite kind of weeknight meal.