This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas.
Ingredients
- vegetable oil for frying:
- corn tortillas: 10 piece
- chunk chicken: 1 can (10 ounce can, drained and flaked)
- mayonnaise: 0.5 cup
- ½ tablespoons canned jalapeno pepper slices, undrained: 2 piece
- pickled jalapeno pepper juice: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
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Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.
