Chicken Tostada With Mango Salsa

• For the tostada
• 2 small or medium tortillas, wheat or corn
• 1 boneless, skinless chicken breast
• 1/2 red bell pepper
• 1 small avocado
• 3/4 cup Mexican cheese or cheddar, grated large
• For the Mango Salsa
• 1 Ataulfo mango, skinned, seeded and chopped
• 1/4 red bell pepper, chopped
• 2 green onions
• 2 tablespoons fresh cilantro
• 1 green jalapeno, seeded and chopped small
• 2 tablespoons lime juice (usually 1 lime)
• zest from 1 lime
• 1 tablespoon lemon juice
• 2 pinches red pepper flakes

1. Saute the chicken, shredding in the pan with a SS spatula-cooks faster. Let cool and cut as needed. Spread the grated cheese on the tortilla, add the chicken and warm in 350*F oven until cheese melts. Place the avocado and red pepper on the tostada and add a scoop of salsa in the middle. Then serve.
2. Mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving. Let warm to room temperature before serving.

tostada, tortillas, chicken breast, red bell pepper, avocado, mexican cheese, mango, ataulfo mango, red bell pepper, green onions, fresh cilantro, green, lime juice, zest from, lemon juice, red pepper

Taken from food52.com/recipes/25311-chicken-tostada-with-mango-salsa (may not work)