Ingredients

Tostada Bowls

  • 4 boneless, skinless chicken breast cutlets
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Salad

  • 1 heart of romaine, thinly sliced
  • 1 cup cilantro leaves, plus extra for garnish
  • 1 (14.5-ounce) black beans, drained and rinsed
  • 1 cup pico de gallo
  • 1 1/4 cups shredded Mexican cheese blend

Tostada Bowl

  • 4 10-inch flour tortillas
  • Vegetable oil spray

Pickled Red Onions

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 small red onion, thinly sliced into rounds

Topping

  • Guacamole
  • Sour cream
  • Jalapeños
  • Cilantro

Steps

Tostada Bowls

  1. Pat chicken dry, and generously sprinkle both sides of the breasts with the salt and spices. Heat the oil in a large skillet over medium-high heat.
  2. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side.
  3. Rest 5 minutes then dice into bite-sized chunks.
  4. To assemble: Remove tostada bowls from cake pan, fill with romaine, cilantro, beans, chicken, pico, cheese, guacamole, sour cream, jalapeños and red onions. Enjoy!

Tostada Bowl

  1. Heat oven to 425 degrees. Arrange 4 (6-inch) cake pans on two sheet trays.
  2. Add the tortillas to the cake pan and create a bowl shape.
  3. Bake until crisp, 8 to 10 minutes.

Pickled Red Onions

  1. Add vinegar, water, salt and sugar to a small saucepan and bring to a boil. Add the onions and stir to coat.
  2. Simmer for 1 minute and turn off heat. Let onions cool then transfer to a glass jar with lid for storing.