Pulled Chicken Tostadas with Coleslaw

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Pulled Chicken Tostadas with Coleslaw

1 ½ lb boneless, skinless chicken breast
1 bay leaf
6 tbs fresh lime juice, divided
1 tbs ground ancho chile
½ tsp salt, divided
½ tsp freshly ground black pepper
1 tbs olive oil
1/3 cup chopped cilantro
2 cups shredded cabbage
1/3 cup slivered radishes
1/3 cup grated carrots
½ tsp ground mustard
¼ tsp salt
3 ½ tbs mayonnaise
1 tbs white vinegar
1 tsp sugar
12 corn tostada shells
1 ½ cups shredded habanero Cheddar cheese
1/3 cup chopped cilantro
1 lime, cut into wedges

Shredded Chicken

If chicken breasts are very large, cut them in half crosswise so that each piece is about 4 oz.

Place the chicken in the bottom of a medium saucepan or Dutch oven. Add just enough water to cover the chicken and season the water with the bay leaf, half of the lime juice, ground chile, ¼ tsp of salt, and pepper.

Cover the pot and bring the water to a light simmer over medium heat.  Do not allow it to boil. Reduce the heat to low and simmer, covered, until the thickest part of the chicken breast is cooked through, about 20 min.

Remove the chicken and allow it to cool for a few min, then shred it using two forks.

In a medium bowl, drizzle the pulled chicken with 3 tbs of lime juice, olive oil, cilantro and sea salt. Stir to combine.  Set aside.

Coleslaw

In a medium bowl, combine cabbage, radishes, carrots, ground mustard, salt, mayonnaise, vinegar, and sugar. Stir to combine. Cover and refrigerate until serving. This step can be done ahead.

Tostadas

Assemble tostadas at the table, on dinner plates. Pass the shredded chicken, coleslaw, cheese, and cilantro to pile onto the tostada shells, and garnish with a squeeze of lime.  Serves 6

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