a family favorite

yesterday we had these yummy tostadas for dinner.

they are one of our family favorites.

they are delish and really simple to make.

they are so easy to make and assemble.

i buy ready to eat tostadas, most markets here in california sell them.

i make them out of chicken.

 i used to boil chicken breasts and then shred the chicken.

what i found was that by boiling the chicken, it left it dry and a bit rubbery.

i like to make enough for left-overs the following day and the chicken would not taste as good.

Ina always recommends to roast chicken if you are making chicken salad,

so i started following her recipe.

 i oven roast two whole chicken breasts bone in.

if you have not tried roasting, i highly recommend it.

it really makes a world of a difference and the chicken remains tasty and juicy.

{i wasn't going to add the picture, because it looks a little gross, but illustrates my point so here you go, sorry}

to roast the chicken just sprinkle with olive oil, salt and pepper well.

i also leave the skin on, it keeps the chicken moist.

roast at 400 degrees for about 40 minutes.

once the chicken is cooked, cool, remove skin and shred.

i spread pinto beans on the tostada

 (hubby prefers the canned Rosarito beans, i use the spicy jalapeno kind)

 i know these aren't traditional mexican but they really taste good with the tostadas.

top with shredded chicken breasts,

chopped romaine lettuce

{ i use romaine because iceberg really has no nutritional value, i also like the texture of the romaine)

squeeze lime juice (totally optional, but yummy)

top with tomatoes, queso fresco {mexican cheese}

and  homemade salsa.

and you get this

one word, delish!

i am good with two.

i hope you enjoy them as well.

let me know if your family liked them as much as mine does.