Ingredients
For Chicken
- 454 g chicken breast
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp lemon pepper
- 8 whole black peppercorn
- 1 tbsp oil
- 2 dried bay leaves
For Dressing
- 1 large ripe avocado
- 77 g mayonnaise
- 80 ml sour cream
- 2–3 tbsp chopped pepperoncini
- 2 tbsp pepperoncini juice
- 1 jalapeño diced
- 1 tbsp fresh lime juice
- 2 green onions thinly sliced
- 1 tsp kosher salt
- 82 g chickpeas
- ½ tsp black pepper
- 3 Persian cucumber slices thin
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro or green onions
For Tostadas
- 8 corn tortillas
Method
Place the chicken bread in a medium pot and add water until it covers the chicken. Add the powdered onion, garlic, salt, peppercorn, oil, and bay leaves. Cook on medium heat for 40-45 mins on medium heat. Remove from heat, strain the liquid and place chicken on the fridge to cool. Once cooled. Shred with a fork. Set aside.
Preheat your oven at 375. Lime a baking sheet with parchment paper and place 8 flour tortillas. Spray with oil. Bake for 15 mins., cool and set aside.
In a large bowl, mash your avocado. Add the mayo, sour cream, lime juice, pepperoncini, pepperoncini juice, chicken, onions, chickpeas, cucumber, jalapeños, cilantro and season with salt and pepper. Mix until very well combined. Garnish with more cilantro, serve with crispy tostadas and Devour!
