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Chicken and Citrus Slaw Tostadas

This dish is from Paula Disbrowe, Cowgirl Chef of the Hart & Hind Fitness Ranch in Rio Frio, Texas. The star of it is the crunchy cabbage slaw and the spicy dressing—in which tofu stands in for the mayonnaise, providing creaminess without the fat. You can fry your own tortillas, or save time by buying a spiced variety (Paula likes the chipotle flavored Charros brand, available in ethnic markets.). This recipe calls for roasted, shredded chicken meat, but it’s also delicious with grilled chicken breasts or thighs that are sliced on the bias.

Citrus Slaw Ingredients 3 ounces silken firm tofu, cut into 1-inch dice (1/2 cup)

¼ cup fresh lime juice

2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 canned chipotle chile in adobo

1 teaspoon finely grated orange zest

½ teaspoon finely grated lime zest

salt and freshly ground pepper

½ small green cabbage, finely shredded (3 cups)

½ small red cabbage, finely shredded (1 1/3 cups)

1 small red onion, thinly sliced

1 large carrot, coarsely grated

3 tablespoons finely chopped cilantro


Tostados Ingredients ½ cup vegetable oil

Six 6-inch corn tortillas

3½ cups shredded roast chicken (from one medium roast chicken, skin removed)


To Prepare The Slaw Combine the tofu with the lime juice, vinegar, honey, mustard and chipotle in a food processor or blender; process until smooth.Add the remaining 1/4 cup oil in a thin stream and process until creamy.Transfer to a bowl. Stir in the orange and lime zest, salt and pepper.In a large bowl, toss the cabbages, onion, carrot and cilantro.

Add all but 3 tablespoons of the dressing and toss.


To Prepare Tostados Heat ¼ cup oil in a small skillet over moderate heat.Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes.Transfer the tostada to paper towels to drain.Repeat with the remaining tortillas


To Assemble Tostadas Place tortillas on plates and mound the slaw on top.Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw.Garnish with lime wedges, if desired.


Notes Yield: 6 servings

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg

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