Summer Tostadas by W. Russell

A californian twist on traditional mexican tostadas.

Pre-made corn tostadas
1-2 Chicken breasts (1/2 kind) with bone-in & skin
a handful of dried cranberries (or raisins)
1/2 - 3/4C thinly chopped celery
3T thinly chopped chives
1/2C plain yogurt
1/2 C sour cream
1/8C mayo
1t minced garlic
olive oil
butter
salt/pepper to taste.

1. Saute garlic, oil and butter (enough to cover) in saute pan - just hot enough to melt butter, then add chicken. Brown on both sides. Reduce heat to cook thoroughly.
2. Remove chicken. Remove skin & bone. Shred chicken.
3. While chicken is cooking - In a bowl combine yogurt, sour cream & mayo
4. Add chicken, cranberries (or raisins), sliced almonds, sliced celery and chives to #3 mixture.
5. Serve atop pre-made crunchy corn tostadas