Tag Archives: slaw

Chicken Tostadas with Lime Slaw

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I became addicted to lime slaw on a trip to Nicaragua. They serve a lime slaw, like a salad, on top of yucca and topped with pork rinds. Sounds awful, but it’s really good. Anyway, the healthiest part of that dish was the lime slaw and I started using lime to dress cole slaw instead of mayonnaise and just use very little oil.

Tostadas traditionally have a fried shell, but I often just lightly pan fry the shell to make it healthier. I prefer corn tortillas, but if you want a faster assembly, just use premade tostada shells.

For the healthiest option, skip the sour cream and pan fry the corn tortillas instead of using tostada shells.

Chicken Tostadas with Lime Slaw

Serves 2

4 corn tortillas or tostada shells

¾ cup sliced, skinless rotisserie chicken

1 cup cole slaw mix

½ teaspoon cumin seed

1 teaspoon sugar

½ teaspoon canola oil

1 ½ tablespoons fresh lime juice

2 tablespoons chopped cilantro

Salt and pepper to taste

Refried beans

Sliced avocado

Salsa (red or green is good)

Sour cream

Tomato slices (optional)

Directions:

First, whisk together sugar, cumin, oil, lime juice and cilantro. In another bowl, add this mixture to cole slaw mix, stir to thoroughly coat slaw, and set aside.

Slice your chicken and set aside. Slice avocado and set it aside.

Place desired amount of refried beans, about 1 tablespoon per tortilla, in a bowl, cover and microwave for 20 seconds. Stir and heat more, if necessary.

If using corn tortillas, use a large non-stick skillet and head the pan over medium heat. Add cooking spray or a little canola oil. When hot, add tortillas and cook about 3 minutes per side.

Then assemble tostadas: spread beans on the shell, then chicken, salsa, slaw, sour cream and slice avocado.

I added tomato slices but it was more for the photo. With the salsa, you don’t really need more tomato.

Enjoy. Look how beautiful this is … They say you know you’re eating healthy, when you’ve got a rainbow of colors on your plate and you sure do here.

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Chicken and Andouille Po’ Boy with Horseradish Slaw

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This was one of my favorite inventions of 2014.

This photo does not do the level of deliciousness justice. The chicken is hidden under the slaw and sausage is never sexy to photograph.

BUT, the recipe is FABULOUS!

If you like a little kick, and it’s only a little, you have to try this!

I love Louisiana food. My husband is from there and we visit every year, but long before I met him, New Orleans was one of my favorite food cities.

So last summer, I wanted to invent an easy Po’Boy, which is one of my favorite sandwiches.

All my favorite Po  Boys are fried and I wanted something lighter, so I decided to mix lean chicken breast with spicy Andouille and top it with a spicy slaw.

The horseradish slaw makes this dish!!! It’s fantastic. You will have leftovers of this slaw, so I often plan either a barbecue meal the next day or even a salmon sandwich. This slaw is great on pork, brisket or salmon. The slaw is best made 2 hours in advance to let the flavors marinate. If you don’t have that time, make one and a half times the dressing recipe for the slaw so there’s more sauce on it.

Andouille is a smoked, pork Cajun sausage and it’s traditionally spicy.  If you or your children don’t like a lot of spice, you could use Johnsonville New Orleans style Andouille, which is not very spicy; or even use kielbasa. If you do like a little kick and you’re in the Springfield area, try Circle B Ranch’s Andouille. Circle B. Ranch is a humanely raised certified hog farm in Seymour. I’ve been there and the hogs graze freely. I like that. You can find the product at Harter House or the Greater Springfield Farmers Market. One bite and you can tell there are not fillers, but it is spicy, so keep that in mind, if you’re sensitive to heat because the slaw has a little kick. You can find more information about Circle B Ranch and where to buy their pork: http://www.circlebranchpork.com

Chicken and Andouille Po’ Boy with Horseradish Slaw

1 (14-ounce) bag cole slaw mix (I like the tri-colored, but plain is fine)

½ cup mayonnaise

3 tablespoons apple cider vinegar

3 tablespoons Sandwich Pal Woeber’s horseradish sauce (if you substitute another horseradish, just taste as you go because sauces vary a lot in terms of heat)

1 tablespoon, plus 1 teaspoon sugar

Salt and pepper to taste

Assemble

6 hoagies or sausage rolls

6  Andouille sausages

2 breasts from the rotisserie chicken, sliced and skin removed

For the slaw: in a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar and horseradish. Salt and pepper to taste and cover and refrigerate 2 hours.

Remove the chicken breasts from the rotisserie chicken and cut into slices.

Cook Andouille according to package directions. I often slice it in half just so it lays flat in the bun.

I like to heat my hoagie rolls or sausage buns (I prefer sausage buns), but that is up to you. If you do heat them, I would put them in a 400 degree oven, keep the bread closed, and toast for 3 minutes.

When done, place Andouille in hoagie, top with sliced chicken and then add a big pile of horseradish slaw.  Enjoy! This is a delectable sandwich.DSC_0713 (2)