Twisted Chicken Salad with Tostadas

• vegetable oil for frying

• 10 corn tortillas

• 1 (10 ounce) can chunk chicken, drained and flaked

• ½ cup mayonnaise

• 2 ½ 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.

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Nutrition Facts (per serving)

369Calories27g Fat20g Carbs13g Protein

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Nutrition FactsServings Per Recipe6Calories369% Daily Value *Total Fat27g34%Saturated Fat4g22%Cholesterol36mg12%Sodium418mg18%Total Carbohydrate20g7%Dietary Fiber3g10%Total Sugars1gProtein13gVitamin C1mg7%Calcium44mg3%Iron1mg8%Potassium154mg3%

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