Categories: Mexican

Ingredients

• 4 tbsp. olive oil
• 3 scallions, thinly sliced
• 3 tbsp. fresh lime juice
• 1 1/2 tsp chili powder
• 1 1/4 lb. chicken breasts, pounded 1/2 inch thick
• 1 1/4 lbs. thinly sliced red cabbage
• 3 radishes, thinly sliced
• 1/2 cup fresh cilantro leaves
• 8 tostada shells
• 1 avocado--pitted, peeled and thinly sliced
• 6 oz. crumbled feta
• 1/2 cup fresh salsa, drained

Directions

1. Brush a grill with 1 tbsp. oil and heat over medium-high. In a large bowl, whisk the scallions, lime juice and the remaining 3 tbsp. oil; season the dressing with salt and pepper.

2. In a small bowl, mix the chili powder with 3/4 tsp salt and a pinch of pepper. Season the chicken with the spice mixture. Grill, turning once, until the chicken is cooked through, 3 to 5 minutes per side. Transfer the chicken to a cutting board. Let rest 5 minutes, then slice.

3. Toss the cabbage, radishes and 1/3 cup cilantro with the dressing; season.

4. Divide 4 tostada shells among 4 plates; top with half the cabbage salad, chicken, avocado, feta and salsa. Repeat layering with the remaining ingredients. Top with the remaining cilantro.

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