Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts 2 c Iceberg lettuce, shredded
-skin bones removed 6 oz Feta cheese, crumbled
1/2 c Cajun blackening powder Tomato Cumin Dressing
- (or as needed) 2/3 c Spiced refried beans; heated
3 tb Vegetable oil 1 Avocado; peeled, pitted,
4 Flour tortillas - and sliced

Dredge the chicken breasts in the Cajun blackening powder so that
they are well coated. In a large cast iron skillet place the 3
tablespoons of vegetable oil and heat it on high until it is very
hot. Add the coated chicken breasts and fry them for 2 minutes on
each side, or until they are done. Remove the chicken and slice it
into diagonal strips. Set it aside. In another large skillet place
the 1/4 cup of oil and heat it on medium high until it is crisp.
Drain the fried tortillas on paper towels and set them aside. In a
medium bowl place the lettuce and the feta cheese. Sprinkle on the
Tomato Cumin Dressing and toss the ingredients together well. Spread
the refried beans on each of the fried tortillas. Place the tossed
lettuce, sliced chicken, and cheese on top. Garnish the tostada with
2 avocado slices.

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