Chicken Avocado Cucumber Salad with Tostadas
Chicken Avocado Cucumber Salad with Tostadas
Ingredients
For the Poached Chicken
- 1 pound chicken breasts
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon lemon pepper
- 8 black peppercorns, whole
- 1 tablespoon vegetable oil
- 2 bay leaves, dried
- 1 teaspoon kosher salt, or to taste
- 4 cups water, or as needed to cover chicken
For the Avocado Dressing and Salad
- 1 avocado, large, ripe
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons pepperoncini, chopped, plus more as needed
- 2 tablespoons pepperoncini juice
- 1 jalapeño, diced
- 1 tablespoon lime juice, freshly squeezed
- 2 green onions, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 Persian cucumbers, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Crispy Tostadas
- 8 corn tortillas
- 1 tablespoon vegetable oil, for brushing
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Arrange the 8 corn tortillas in a single layer on the prepared baking sheet. Lightly brush both sides of the tortillas with vegetable oil.
⏱️ 5 min•🌡️ 375
- 2
Bake the tortillas for 15 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely on a wire rack. Set aside.
⏱️ 15 min•🌡️ 375
- 3
Place the chicken breasts in a medium pot. Add enough water to completely cover the chicken (about 4 cups). Stir in the garlic powder, onion powder, lemon pepper, whole black peppercorns, 1 tablespoon vegetable oil, bay leaves, and 1 teaspoon kosher salt.
⏱️ 5 min
- 4
Bring the water to a gentle simmer over medium heat. Cook the chicken for 40-45 minutes, or until it is cooked through and easily shreds with a fork.
⏱️ 45 min
- 5
Remove the chicken from the pot and strain the liquid. Place the cooked chicken on a plate and refrigerate for at least 30 minutes, or until completely cooled. Once cooled, use two forks to shred the chicken into bite-sized pieces. Set aside.
⏱️ 30 min
- 6
While the chicken cools, prepare the dressing. In a large bowl, scoop out the flesh of the ripe avocado and mash it thoroughly with a fork until smooth.
⏱️ 5 min
- 7
To the mashed avocado, add the mayonnaise, sour cream, chopped pepperoncini, pepperoncini juice, and fresh lime juice. Mix well to combine.
⏱️ 3 min
- 8
Season the dressing mixture with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir until fully incorporated.
⏱️ 2 min
- 9
Add the shredded chicken, diced jalapeño, thinly sliced green onions, thinly sliced Persian cucumbers, thinly sliced red onion, and 1/4 cup chopped fresh cilantro to the bowl with the avocado dressing.
⏱️ 5 min
- 10
Mix all the ingredients together until very well combined and the chicken and vegetables are evenly coated with the dressing.
⏱️ 5 min
- 11
Garnish the salad with additional fresh cilantro before serving. Serve immediately with the crispy corn tostadas.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Avocado Cucumber Salad with Tostadas
For the Poached Chicken
- 1 pound chicken breasts
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon lemon pepper
- 8 black peppercorns, whole
- 1 tablespoon vegetable oil
- 2 bay leaves, dried
- 1 teaspoon kosher salt, or to taste
- 4 cups water, or as needed to cover chicken
For the Avocado Dressing and Salad
- 1 avocado, large, ripe
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons pepperoncini, chopped, plus more as needed
- 2 tablespoons pepperoncini juice
- 1 jalapeño, diced
- 1 tablespoon lime juice, freshly squeezed
- 2 green onions, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 Persian cucumbers, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Crispy Tostadas
- 8 corn tortillas
- 1 tablespoon vegetable oil, for brushing
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Arrange the 8 corn tortillas in a single layer on the prepared baking sheet. Lightly brush both sides of the tortillas with vegetable oil.
⏱️ 5 min•🌡️ 375 - 2
Bake the tortillas for 15 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely on a wire rack. Set aside.
⏱️ 15 min•🌡️ 375 - 3
Place the chicken breasts in a medium pot. Add enough water to completely cover the chicken (about 4 cups). Stir in the garlic powder, onion powder, lemon pepper, whole black peppercorns, 1 tablespoon vegetable oil, bay leaves, and 1 teaspoon kosher salt.
⏱️ 5 min - 4
Bring the water to a gentle simmer over medium heat. Cook the chicken for 40-45 minutes, or until it is cooked through and easily shreds with a fork.
⏱️ 45 min - 5
Remove the chicken from the pot and strain the liquid. Place the cooked chicken on a plate and refrigerate for at least 30 minutes, or until completely cooled. Once cooled, use two forks to shred the chicken into bite-sized pieces. Set aside.
⏱️ 30 min - 6
While the chicken cools, prepare the dressing. In a large bowl, scoop out the flesh of the ripe avocado and mash it thoroughly with a fork until smooth.
⏱️ 5 min - 7
To the mashed avocado, add the mayonnaise, sour cream, chopped pepperoncini, pepperoncini juice, and fresh lime juice. Mix well to combine.
⏱️ 3 min - 8
Season the dressing mixture with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir until fully incorporated.
⏱️ 2 min - 9
Add the shredded chicken, diced jalapeño, thinly sliced green onions, thinly sliced Persian cucumbers, thinly sliced red onion, and 1/4 cup chopped fresh cilantro to the bowl with the avocado dressing.
⏱️ 5 min - 10
Mix all the ingredients together until very well combined and the chicken and vegetables are evenly coated with the dressing.
⏱️ 5 min - 11
Garnish the salad with additional fresh cilantro before serving. Serve immediately with the crispy corn tostadas.
⏱️ 2 min