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Ingredients
- 1 whole roasted chicken skinless and shredded
- 1 tablespoon Iberia Olive Oil
- Oregano, chili powder, cumin, salt and pepper to taste
- 1 cup pineapple diced
- 1 cup diced mangoes
- 1 chopped jalapeño
- ¼ cup chopped white onion
- ¼ cup fresh chopped cilantro
- 2 tablespoons of green lemon juice
- 2 cups of red cabbage in julienne
- Salt and pepper to taste
- Corn tostadas
- For the cream
- 1 cup of sour cream
- 1 chili chipotle San Marcos crushed
Ingredients
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Instructions
- In a 12-inch pan heat the olive oil, add the shredded chicken and season it to taste.
- Using a bowl, combine pineapple, mango, jalapeño, onion, lemon, and cabbage. Add salt and pepper to taste.
- Combine the sour cream and the chipotle.
- In individual dishes place a tostada, spread a bit of the chipotle cream, the salad and top it with the chicken. Repeat this procedure once or twice more and enjoy.