Friday night was Girls Night Out!!! Well actually, girls night in this time. We all brought something to share, ate, laughed, had a margarita, and had a great time. It had been way to long! I chose to make Chicken Tostada Bites, and they were a hit. I was told to make sure that I blogged about this, so they could all have the recipe! I had seen something like it over at Apple a Day, but put my own spin on it. Usually I make something like this on real Tostada’s, but I thought serving on chips was a cute idea and much more fitting for Girls Night!
Unfortunately I was so excited to see my girls, I forgot about taking pictures – oops!
Chicken Tostada Bites
1 pound boneless skinless chicken breasts
1 jar salsa
1/2 of lime, juiced
For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
For the Guacamole
2 large avocado
5 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime
Put chicken in a 13×9 baking dish. Pour a jar of salsa (whatever flavor or heat level you like) over the chicken. Bake at 350 degrees for about 20 minutes, or until it is cooked through. Once it is cooked through, using 2 forks shred the chicken. Squeeze lime juice over the chicken. Toss back in with the salsa. Cover with foil so it stays warm.
While the chicken is cooking get the pico de gallo and the guacamole ready.
Pico de Gallo – combine tomato, chili, cilantro and onion in small bowl. Season with salt. I squeezed a little lime juice on it as well. Set aside
Guacamole – Halve the avocados, remove the pits, and scoop out the flesh onto a plate. Using a fork, mash the avocados. Mix in the onion and seasonings. Squeeze in the lime juice. I always taste test, and adjust the seasonings. It really depends on the avocado how much salt and other seasonings you need. So start light, taste and add more if you want. I usually add in tomato with my guacamole, but because this was using pico de gallo as well, I left them out.
To serve stop each chip with a scoop of guacamole, and spoonful of chicken, and then a little pico de gallo.