CHIPOTLE CHICKEN TOSTADAS WITH MEXICAN SALAD & GUACAMOLE

For the guacamole, mash the avocados in a medium bowl until mostly smooth. Add the red onion, tomato, coriander, lime juice and jalapeño (if using). Season with salt and pepper, mix to combine and set aside.

Heat a drizzle of olive oil in a frying pan over medium heat. Add the shredded chicken, salsa, chipotle sauce, oregano and garlic. Cook for 2-3 minutes, stirring, until the chicken is warmed through and coated in the sauce.

Toss the LeaderBrand Mexican Salad with the included Mexican Dressing.

Arrange the tostadas on serving plates or a large serving tray. Top each tostada with a generous serving of LeaderBrand Mexican Salad and chipotle chicken. Top with a dollop of guacamole, garnish with extra coriander leaves, and serve with lime wedges.

Note: If crispy tostadas aren’t available, use small tortillas to make your own by brushing both sides with oil, placing in a single layer on a baking sheet and baking at 180°C for 8-10 minutes, turning halfway, until crispy and lightly golden.

MEXICAN SALAD

A delicious blend of crispy iceberg lettuce tossed with carrots and red cabbage, paired with an authentic, tangy, sour cream-based Mexican dressing.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included

• 1 bag LeaderBrand Mexican Salad
• 2 cups shredded chicken
• ¼ cup mild salsa
• 2-3 tbsp chipotle sauce
• 1 tsp dried oregano
• 1 clove garlic, minced
• 8 tostadas (see notes for making tostadas)

Guacamole

• 2 ripe avocados
• ¼ red onion, finely diced
• 1 small tomato, finely diced
• 1 tbsp chopped coriander leaves, plus extra leaves to garnish
• juice of half a lime, plus wedges to serve
• 1 tsp chopped fresh or jarred jalapeño (optional)