New Recipe: Grilled Chicken Tostada with a twist

On Football Sunday I tried an idea I got from the Rachel Ray show the other day.  It took a Mexican staple and made it carb free.  Instead of using a tortilla for the Tostada base I sliced a boneless skinless chicken breast in half, pounded to about 1/4" thickness and fried in a touch of oil till browned.  I used this as the base, topping it with shredded cheddar, jazzed up hot refried beans, shredded mozzarella, homemade salsa with a twist, avocado and sour cream.  The homemade salsa was created based on what I had in the fridge.  It may have a few strange things in it for the typical salsa but it worked out great.  Next time I will try a few different things like using finely chopped red onions vs caramelized onions and the addition of cilantro and shredded lettuce.  I only used caramelized onions because I had them on hand.  Either way it was yummy and I felt good about what I perceive to be a healthier dinner.  This also made the "Company list", meaning I would serve this for company.  

SAUTEED BREASTS
2 chicken breasts, butterfly and pound 1/4”thick
¼ t. salt
¼ t. pepper
Marinade:
½ lime, juiced
1 t. cumin
1 t. oregano
2 T. canola oil
2 cloves garlic, minced

Butterfly chicken breast by slicing in half to make thinner), pound flat, to 1/4” thickness. Sprinkle with salt and pepper. Mix marinade. Toss in chicken and let sit 5-10 minutes max. In a large skillet, sprinkle with oil and when hot add chicken. Fry for 5-6 minutes per side, till golden brown.

JAZZED UP BLACK BEANS
1 can (14.5 oz.) vegetarian black refried beans
¼ - ½ C. water
½ t. cumin
½ t. smoked paprika
½ t. cayenne
¼ t. salt

In a medium sauce pot add all ingredients. Heat. Serve.

Note: Add enough water to loosen up the beans but not make them watery.

CHICKEN TOSTADA SALSA
1 T. caramelized onions, minced (try raw red onions)
1 corn cob, corn removed, sauteed
2 tomatoes, diced
½ English cucumber, partially peeled and diced
½ jalapeno, finely minced
6 red bell pepper slices, chopped
10 jicama, slices, chopped
½ lime, juiced
¼ t. salt
¼ t. pepper
¼ C. cilantro (try)

Saute corn in skillet till browned. Set aside to cool. Dice veggies and add to a medium bowl. Add lime juice, salt, pepper, cooled corn, onions and cilantro. Stir. Set aside.