Heart Tostadas with Shredded Chicken - Ends + Stems with Chef Alison

Ingredients

• 1 pound Chicken Breast
• 1 1 ⁄ 2 cups Salsa (divided)
• 1 teaspoon Kosher Salt (divided)
• 1 15-ounce can Black Beans
• 2 Tablespoons Chili Powder
• 2 cloves Garlic (divided)
• 2 Tablespoons Cider Vinegar
• 8 Corn Tortillas
• 4 Tablespoons Canola Oil (divided)
• 1 ⁄ 2 head Green Cabbage (or 3 cups slaw mix)
• 1 ⁄ 2 teaspoon White Sugar
• 1 ⁄ 2 teaspoon Ground Cumin
• 1 ⁄ 4 cup Monterey Jack Cheese (shredded - or cheddar, optional, to taste)
• 4 Tablespoons Sour Cream
• 1 Avocado