Chicken and Guacamole Tostadas

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

salt

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.