Chicken Tostadas with Mango Salsa 1/3 cup orange juice 5 tablespoons lime juice, divided 1 teaspoon garlic powder 1 teaspoon ground cumin 1 pound boneless skinless chicken breast halves 2 medium mangoes, peeled and diced 1 small red onion, chopped 1/2 cup minced fresh cilantro 1 serrano pepper, seeded and minced 2 tablespoons finely chopped candied ginger 1 tablespoon brown sugar 1/4 teaspoon salt 6 corn tortillas (6 inches) Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Tostadas with Mango Salsa cont. 3 cups coleslaw mix 6 tablespoons fat-free sour cream In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes. For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving. Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until juices run clear. Cut into thin strips. In a nonstick skillet, cook tortillas over medium heat for Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Tostadas with Mango Salsa 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream. Yield: 6 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008