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Lime Pulled Chicken Tostadas With Coleslaw

Lime Pulled Chicken Tostadas With Coleslaw

April 30, 2018

This recipe utilizes a technique for poaching chicken, to keep it juicy and tender. The shredded chicken is then lightly dressed with lime juice and olive oil, and further enhanced by the lively flavors and crunchiness of the coleslaw. Tostadas are served like open-face sandwiches and are eaten out of hand. They can be a little messy, so serve them with plenty of napkins.

Source:Very Well Fit

  • Yields: 6 servings (12 tostadas)
Lime Pulled Chicken Tostadas With Coleslaw


Shredded Chicken

1If chicken breasts are very large, cut them in half crosswise so that each piece is about 4 ounces.

2Place the chicken in the bottom of a medium saucepan or Dutch oven. Add just enough water to cover the chicken and season the water with the bay leaf, half of the lime juice, ground chile, ¼ teaspoon of salt, and pepper.

3Cover the pot and bring the water to a light simmer over medium heat; do not allow it to boil. Reduce the heat to low and simmer, covered, until the thickest part of the chicken breast is cooked through, about 20 minutes.

4Remove the chicken and allow it to cool for a few minutes, then shred it using two forks.

5In a medium bowl, drizzle the pulled chicken with 3 tablespoons of lime juice, olive oil, cilantro and sea salt. Stir to combine; set aside.


1In a medium bowl, combine cabbage, radishes, carrots, ground mustard, salt, mayonnaise, vinegar, and sugar. Stir to combine. Cover and refrigerate until serving. This step can be done ahead.


1Assemble tostadas at the table, on dinner plates. Pass the shredded chicken, coleslaw, cheese, and cilantro to pile onto the tostada shells, and garnish with a squeeze of lime.

Poaching chicken over low heat keeps it tender. It will become tough if you allow the water to boil.

Source: Very Well Fit


1 ½ pounds boneless, skinless chicken breast

1 bay leaf

6 tablespoons fresh lime juice, divided (2 limes)

1 tablespoon ground ancho chile

½ teaspoon salt, divided

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

1/3 cup chopped cilantro

2 cups shredded cabbage

1/3 cup slivered radishes

1/3 cup grated carrots

½ teaspoon ground mustard

¼ teaspoon salt

3 ½ tablespoons mayonnaise

1 tablespoon white vinegar

1 teaspoon sugar

12 corn tostada shells

1 ½ cups shredded habanero Cheddar cheese

1/3 cup chopped cilantro

1 lime, cut into wedges


Nutrition Facts

Serving Size1 serving (2 tostadas)
Total Fat26g
Saturated Fat9g
Total Carbohydrates23g
Dietary Fiber2g

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