Chicken Mole Tostadas

  • Prep 30 min
  • Total 30 min
  • Servings 4
Chicken Mole Tostadas

Ingredients

2
tablespoons packed dark brown sugar
1
tablespoon unsweetened dark baking cocoa
1
tablespoon chipotle chili powder
1/2
teaspoon ground cinnamon
4
boneless skinless chicken breasts
1/4
cup red wine vinegar
6
tablespoons olive oil
1
tablespoon honey
1
head Belgian endive, shredded
1
head radicchio, shredded
4
Old El Paso™ tostada shells
2
oz dark baking chocolate, shaved
1/2
cup sour cream

Steps

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  • 1
    In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
  • 2
    Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
  • 3
    Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
  • 4
    Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.

Notes









Tips

Expert Tips

  • Use packaged coleslaw mix to save time.
  • To shred chicken, take a fork and pull away at the chicken breast.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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