Grilled Chicken Tostadas With Avocado Salsa

Inspired by our favorite stacked sandwich, the club, these easy-to-assemble tostadas capture the spirit in a more manageable form. With no toothpicks to look out for, they pack in flavor with cheese, grilled chicken, and bacon. Avocado salsa and lettuce keep things light, perfect for summer.

INGREDIENTS

1 ripe avocado
1/4 cup grape-seed oil
1 small clove of garlic
1 cup water
Salt to taste
6 tostada shells
1 1/2 cups shredded cheddar or Monterey Jack cheese
2 grilled chicken breasts, thinly sliced
4 pieces of thick-cut bacon, cooked and crumbled
1 head of romaine lettuce, sliced into 1-inch-wide strips 12 cherry tomatoes, chopped

Makes 6 servings

DIRECTIONS

1. Put the avocado, grape-seed oil, garlic, water, and salt into a blender, then blend until smooth and creamy.
2. Preheat the oven to broil.
3. Put the tostada shells on a large baking sheet and divide the shredded cheese among them. Add 4 to 5 slices of the chicken breast and some bacon crumbles. Slide into the oven until melted, about 2 to 3 minutes.
4. Remove tostadas from the oven and top with shredded lettuce, chopped cherry tomatoes, and a spoonful of the avocado salsa.