2 pieces fresh chicken breast
4 garlic cloves
2 Tbsp chili powder
12 crispy corn tortillas or tostadas
2 heads of Iceberg lettuce
1 cup diced Roma tomatoes
1⁄4 diced red onion
2 tsp fresh cilantro, chopped
1 lemon, juiced
4 tsp mayonnaise
1 piece avocado (optional)
1 piece jalapeño pepper (optional)
1. Cut chicken breast into four smaller pieces. Season with garlic and chili
2. Place the seasoned chicken in a Dutch oven or Crock-Pot and cook until it pulls
apart. Keep warm.
3. In a bowl, mix the diced tomatoes, diced red onion, chopped cilantro and
the juice of the lemon to make a fresh salsa. Season to taste with salt and
4. When ready to eat, place the tostadas on the plate with a layer of the cooked
chicken, lettuce and fresh salsa. Finish with a small dollop of mayonnaise.
Garnish with fresh avocado slice if desired.
Contributed by: Fairmont Waterfront
Chef: Karan Suri