This was a great no-cook recipe for a hot, summer night! This recipe was modified from "Cooking Light"
serves 4 ( 2 tostadas = 8 points or 4 points for 1 tostada)
1 avocado, peeled
1 lb. tomatoes, seeded and diced
1 small onion, finely chopped
2 limes, divided
1/4 c. fresh cilantro, chopped
1 small jalepeno pepper, seeded and chopped
2 c. shredded boneless, skinless rotisserie chicken breast
1/4 tsp. paprika
8 ( 6") corn tostadas
For Pico de gallo, place chopped tomatoes, onion, cilantro, jalepeno, salt to taste and juice of one lime in a bowl.
In another small bowl, mash avocado. Add salt to taste and juice of 1/2 of a lime. Add 2 T. pico de gallo mixture.
Combine chicken with paprika and juice of 1/2 lime.
Spread about 1 T. guacamole over each tostada. Top with chicken mixture and about 2 T. pico de gallo.