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Tandoori Chicken Soft Tostadas

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  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
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No oven needed! Grab a skillet for a grand dinner idea featuring grilled biscuits, spicy chicken, a creamy yogurt sauce and slaw.

Bake-Off® Contest 46, 2013
Carolyn Harkonnen
Loomis, California

2
containers (6 oz) plain Greek yogurt
1
tablespoon Spanish paprika
4
cups chopped cooked grilled chicken breast (18 oz)
4
cups tri-color coleslaw mix (shredded green and red cabbage and carrots)
7
tablespoons Crisco® Pure Olive Oil
3
to 4 teaspoons cumin seed
1
can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)

Steps

  • 1 In medium bowl, mix 1/3 cup of the yogurt, the paprika and chicken. Set aside.
  • 2 In another medium bowl, mix remaining yogurt and the coleslaw mix. In 1-quart saucepan, heat 1 tablespoon of the oil over medium-low heat. Add 1 to 2 teaspoons of the cumin seed. Cook and stir a few seconds; remove from heat, stir into the coleslaw mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Sprinkle each with 1/4 teaspoon of the remaining cumin seed. Cover with waxed paper; roll each biscuit into 5 1/2 to 6-inch round. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until golden brown and no longer doughy. Place in foil to keep warm. Repeat with remaining oil and biscuit rounds.
  • 4 Wipe out skillet; heat over medium heat. Add chicken mixture; cook 3 to 5 minutes or until thoroughly heated, stirring frequently.
  • 5 Top biscuit rounds with chicken mixture and coleslaw.
  • 1 In medium bowl, mix 1/3 cup of the yogurt, the paprika and chicken. Set aside.
  • 2 In another medium bowl, mix remaining yogurt and the coleslaw mix. In 1-quart saucepan, heat 1 tablespoon of the oil over medium-low heat. Add 1 to 2 teaspoons of the cumin seed. Cook and stir a few seconds; remove from heat, stir into the coleslaw mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Sprinkle each with 1/4 teaspoon of the remaining cumin seed. Cover with waxed paper; roll each biscuit into 5 1/2 to 6-inch round. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until golden brown and no longer doughy. Place in foil to keep warm. Repeat with remaining oil and biscuit rounds.
  • 4 Wipe out skillet; heat over medium heat. Add chicken mixture; cook 3 to 5 minutes or until thoroughly heated, stirring frequently.
  • 5 Top biscuit rounds with chicken mixture and coleslaw.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
24g
37%
Saturated Fat
7g
33%
Trans Fat
0g
0%
Cholesterol
60mg
19%
Sodium
790mg
33%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
7%
Protein
27g
27%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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