Shredded chicken tostadas with spicy tomato salsa | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 2 cloves garlic, chopped, divided
• ¼ onion, sliced in half strips
• 3 boneless chicken breasts, 12 oz (350 g), cooked and shredded
• ½ tsp (2 mL) pepper
• 3 tomatoes, grilled*
• 1-2 tbsp (15-25 mL) chopped pickled jalapeno peppers**
• ½ cup (125 mL) water
• ½ tsp (2 mL) fresh oregano, chopped
• 1 chipotle chile, chopped
• 4 corn tostadas
• ½ small red onion, diced
• ½ avocado, diced