Chicken Salpicón Tostadas

Mónica Mateos
Salpicón is a delicious Mexican salad that is usually prepared with shredded beef. Now we present this tasty version with chicken mixed with onion, tomato, cilantro, lettuce, and a delicious vinaigrette. Serve it on tostadas and decorate with avocado.
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Ingredients
10
Servings
  • 3 liters water, to cook chicken breast
  • 1 chicken breast, with skin and bone
  • 1/4 bunches fresh cilantro, with root
  • 2 cloves garlic
  • 1/2 white onions
  • 1 tablespoon salt
  • 1/2 cups red onion, cut into strips for the salpicón
  • 1/2 cups tomato, cut into strips, seedless for the salpicón
  • 1/4 cups fresh cilantro, for the salpicón
  • 1 cup Romaine lettuce, cut into strips, for the salpicón
  • 1/2 cups panela cheese, cut into small cubes, for the salpicón
  • 1/4 cups radish, cut into half-moons, for the salpicón
  • 5 chiles, pickled, for the salpicón
  • 1/4 cups apple cider vinegar, for the salpicón
  • 2 tablespoons oregano, for the salpicón
  • 3 tablespoons lime juice, for the salpicón
  • 4 tablespoons olive oil, for the salpicón
  • 1 pinch salt, for the salpicón
  • tostadas
  • 1 avocado, cut into a fan
  • salsa, smashed
  • green onion, in rings
  • oregano, for decorating
Preparation
15 mins
30 mins
Low
  • Heat water over medium heat in a small pot, cook the chicken breast with cilantro, garlic, onion, and salt to your taste. Remove the chicken breast when it is cooked, cool it, and shred.
  • In a bowl, mix the salpicón ingredients with the chicken, season to your liking, and set aside.
  • Serve the salpicón on corn tostadas, accompanied by rings of green onion, the avocado fan, sprinkle with oregano, and serve with smashed salsa, share, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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