Thursday’s Meal – chicken tostadas with fresh melon salsa
Fresh Melon Salsa
3 cups diced melon such as cantaloupe, honeydew and/or watermelon, seeds removed 1/4 cup minced red onion 2 tablespoons lime juice 2 tablespoons minced fresh cilantro 2 teaspoons minced jalapeño pepper
Combine melon, onion, lime juice, cilantro and jalapeño in a medium bowl. Serve immediately.
Quick Chicken Tostadas
8 tostadas (crispy whole corn tortillas) 1 cup refried beans 12 ounces shredded rotisserie chicken meat 1 ripe avocado, peeled, pitted and sliced into wedges 1 cup grated pepper jack cheese 1 cup thinly sliced romaine lettuce 1 cup chunky salsa or diced tomatoes
Preheat oven to 350°F. Arrange tostadas on a baking sheet in a single layer and bake until hot, 3 to 5 minutes. Meanwhile, heat beans and chicken separately in the microwave or in small pots on the stove until hot throughout. Spread tostadas with beans, then top with avocado slices, chicken, cheese, lettuce and salsa and serve immediately.