Chicken Tostadas
1 whole rotisserie chicken
2 cups shredded romaine lettuce
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
8 store-bought tostadas
1 cup refried beans
1 avocado, sliced
1/2 tomato, finely chopped
Mexican crema, for drizzling
Queso fresco, crumbled
Pickled jalapenos, optional
Instructions:
Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.  
In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
