Twisted Chicken Salad With Tostadas

• vegetable oil for frying
• 10 corn tortillas
• 1 (10 ounce) can chunk chicken, drained and flaked
• 1/2 cup mayonnaise
• 2 1/2 tablespoons canned jalapeno pepper slices, undrained
• 1 tablespoon pickled jalapeno pepper juice
• salt and pepper to taste

1. 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.
2. 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.

vegetable oil, corn tortillas, chicken, mayonnaise, pepper, pepper juice, salt

Taken from www.allrecipes.com/recipe/88219/twisted-chicken-salad-with-tostadas/ (may not work)