Instructions

1. Start off by preparing your chicken. I prefer to each my chicken and shred it. The easiest way I’ve found is to bring a large pot of water to a boil, and once the water is boiling add the chicken breasts, cover and remove the pot from the heat. Let the chicken stand for 12-18 minutes or until the chicken is cooked through. Let the cooked chicken sit until it’s cool enough to handle, and then shred with 2 forks or your hands. Toss the chicken with the zest of half a lime along with salt and pepper to taste.

    

2. While the chicken cooks, heat a pan over medium heat and add the can of beans to the warm pan. Add 2 tablespoons of salsa to the refried beans and stir to combine. Once it’s heated through, place the beans on low and cover until you’re ready for them.

    

3. To create the tostada base without frying it, spray both sides with cooking spray. I used my NuWave oven and heated the tortilla for 2 minutes then flip and repeat 2 more times cooking it a total of 6 minutes. If you use a NuWave, I find using a ramekin or something oven proof to help keep the tortilla from flying around. You can preheat an oven to 350 degrees, and then flip the tortilla every couple of minutes until it’s crispy.

    

4. Now it’s time to put the tostada together. First spoon some refried bean mixture and spread it in an even layer on the tortilla. Add the chicken next and top with a little cheese or non-dairy cheese. Next add shredded romaine over the tostada and sprinkle 1-2 tablespoons of corn over the tostada. Finally top with salsa, guacamole, and the Mexican Lime Crema (or sour cream if you choose).

    

5. Serve right away and enjoy!