Marinated Greek Chicken Tostadas.
I did something good.
Remember the whipped feta?
I spread that all over a warm and crispy tortilla. So it got a little melty.
Then covered it with marinated chicken and a hodge podge of tomatoes, artichokes and dill among other wonderful things. Olive oil, lemon squeezes, lots of seasoning. Yes.
It was a perfect change of pace and fit the requirement that most of my summer meals must: to taste super fresh. To taste super fresh without being a giant bowl of green salad, that is.
That’s my goal.
I’ve essentially centered my life around this whipped feta. I love that stuff so freaking much. It takes any boring meal over the top within seconds.
It’s so simple but packs a ton of flavor.
It’s so delicious that I can think of nothing but short, cliché sentences to describe it.
Last year I made tostadas and I think the verdict is in: I prefer corn tortillas. They get a little crispier, most likely because they are thinner – but in a pinch flour tortillas will do. They get crisp but a little puffy at the same time. It doesn’t matter much at all as long as they have some crunch. After all, everything you want is piled on top.
You can take this combo and throw it on pizza. Stuff it in a pita. Maybe put it in a quesadilla? Stick it in a sandwich.
Put it on a salad if you’re into that freaky stuff.
As long as it makes it into your mouth, the goal is reached.
Marinated Greek Chicken Tostadas
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons fresh dill
- 2 garlic cloves, minced
- the juice of 1 lemon
- 1 batch of whipped feta
- 4 small corn or flour tortillas
- 1 tablespoon of olive oil
- 1 pint grape tomatoes, halved
- 1/2 sweet onion, diced
- 1/2 cup chopped, marinated artichokes
- 1/3 cup kalamata olives, pitted and chopped
- 1 teaspoon freshly chopped dill,
- crumbled feta for serving
- lemon wedges
- A few hours (or even the night) before, add chicken to a baking dish or ziplock bag. Sprinkle with salt and pepper. Whisk together olive oil, lemon juice, vinegar, garlic and dill. Pour over chicken, stick in the fridge and let marinate.
- Cook chicken however you’d like – I simply add mine (discarding the marinade) to a skillet oven medium heat and cook until golden, about 10 minutes. In a large bowl, combine tomatoes, onions, artichokes, olives and dill. Add a drop of olive oil or lemon juice and toss to coat. Season if desired.
- When getting ready to serve, heat another skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
- To assemble tostadas, spread a bit of whipped feta on each crisp tortilla. Add chicken on top then cover with the tomato and artichoke mixture. Top with some extra feta. Hummus makes a nice addition too.
What if you took it all and dumped it in a bowl of hummus and scooped it up with pita chips? Hmmm.