Chicken Tostadas and Avocado Dressing
2 tablespoons reduced fat sour cream
2 tablespoons fat free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic gloves, minced
2 cups skinless,boneless chicken tenderloins, cut into bite size pieces
1 cup shredded romane lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco
Combine the first 7 ingredients in a food processor, and process until smooth.
Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook chicken until no longer pink. Remove from pan and set aside.
Add remaining oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
Saute garlic until golden brown. Add to chicken pieces and mix together.
Place 1 tortilla on each plate. Top with chicken, cheese, lettuce, tomatoes. Top with avocado dressing.