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Chicken and Citrus Slaw Tostadas

Tofu fills in for mayonnaise in this dressing, offering creaminess without fat.

Plus: More Chicken Recipes and Tips

  • Total Time:
  • Servings: 6

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  • 1/2 cup vegetable oil
  • Six 6-inch corn tortillas
  • 3 ounces firm tofu, cut into 1-inch dice (1/2 cup)
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 canned chipotle chile in adobo
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated lime zest
  • Salt and freshly ground pepper
  • 1/2 small green cabbage, finely shredded (3 cups)
  • 1/4 small red cabbage, finely shredded (1 1/2 cups)
  • 1 small red onion, thinly sliced
  • 1 large carrot, coarsely grated
  • 3 tablespoons finely chopped cilantro
  • 3 1/2 cups shredded roast chicken (from 1 medium roast chicken, skin removed)
  • Lime wedges, for serving


  1. In a small skillet, heat 1/4 cup of oil over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with the remaining tortillas.
  2. In a food processor or blender, combine the tofu with the lime juice, honey, mustard and chipotle and process until smooth. Add the remaining 1/4 cup of oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zests and season the dressing with salt and pepper.
  3. In a large bowl, toss the cabbages, onion, carrot and cilantro; season with salt and pepper. Add all but 3 tablespoons of the dressing and toss. Set the tostadas on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. Garnish with lime wedges and serve.

Suggested Pairing

A citrusy Riesling will complement this salad. Try one from New Zealand or Australia.

Contributed By Photo © David Tsay Published June 2003

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