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Orange Chicken Tostada

This extravagant cascade of chicken, tropical fruit and tortilla shells is as visually delightful as it is delicious. Did you know the mango and pineapple together in one portion of this recipe provides more than 100 percent of the vitamins A and C you need for the day. Fantastic! Adapted from Half Scratch Magic cookbook. Published by Clarkson Potter.

Recipe by Canned Food Alliance
Servings
2
Tags
latin, mexican, dairy free, nut free, cinco de mayo

Ingredients

  • 1/4 cup reduced-fat mayonnaise
  • 2 garlic cloves, pressed
  • 1 teaspoon chili powder
  • 2 tablespoons fresh orange juice
  • 1 fully cooked boneless chicken breast, (about 11-ounces), sliced
  • 1 head butter lettuce, washed, dried and torn into bite-sized pieces
  • 6 tostada shells
  • 1 can (15 ounces) sliced mango in light syrup, drained
  • 1 tablespoon canned, sliced jalapeño peppers, drained

Preparation

  1. Combine mayonnaise, garlic, chili powder and orange juice.
  2. Add half the dressing to the chicken slices in a medium bowl and toss gently to mix.
  3. Toss remaining dressing in a large bowl with lettuce.
  4. Put a tostada shell on each plate.
  5. Arrange chicken slices in a spoke pattern on top alternating with slices of mango.
  6. Top with a second tostada shell.
  7. Mound with lettuce and top with a third tostada shell.
  8. Garnish with jalapeño slices and serve immediately.