Poached Chicken Tostadas with Marinated Onions

Chicken, Lunch, Mexican | June 29, 2008 | By

This is a simple lunch recipe perfect for a hot summer day because it doesn’t involve much cooking. My mom always makes these during a hot Sunday afternoon!

1 Chicken breast
1 can of pinto beans
1 avocado
bunch of cilantro
Marinated onions
Cotija Mexian cheese
chicken stock

Poach chicken in chicken stock until cooked. Cool chicken and shred. Heat beans. Fry tortillas in vegetable oil until brown. Take tostada, fill with beans, salsa, and chicken. Top with avocado, cheese, cilantro, and marinated onions. Enjoy!


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