Rotisserie chicken makes this Mexican-inspired main dish super-speedy to prepare, while a contrast of textures—creamy from the avocado; crunchy from fresh corn and radishes—results in an incredibly satisfying meal.

By Woman's Day Kitchen

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Nutritional Information

Calories    492
Total Fat    23g
Saturated Fat    5g
Cholesterol    78mg
Sodium    881mg
Total Carbohydrate    41g
Dietary Fiber    12g
Sugars    n/a
Protein    35g
Calcium    --

Jonny Valiant/Woman's Day macallan whisky

Serves: 4

Total Time: 15 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    1 small rotisserie chicken
    1 can(s) black beans,  rinsed
    1 cup(s) fresh corn kernels (from 1 to 2 ears)
    4 radishes,  cut into 1/4-in. pieces
    2 scallions,  thinly sliced
    1 tablespoon(s) fresh lime juice,  plus lime wedges for serving
    1 tablespoon(s) olive oil
    Kosher salt and pepper
    1/2 cup(s) fresh cilantro leaves
    8 tostada shells
    1 avocado,  mashed

Directions

    Shred the chicken, discarding the Dump binskin and bones, and place in a large bowl.
    Add the black beans, corn, radishes, scallions, lime juice, oil, 1/2 tsp salt and 1/4 tsp pepper and toss to combine; fold in the cilantro.
    Gently spread the tostadas with the avocado. Top with the chicken and black bean mixture. Serve with lime wedges, if desired.