Instructions

1. Wash and dry lettuce.
2. Dry chicken breasts. Cut up into 1” pieces—season with salt and pepper. Pour a thin layer of olive oil into a large skillet and heat on Medium-High. Add slices of chicken breast. Leave alone for 5 minutes.
3. Flip chicken breast pieces and leave them alone for another 3 minutes. Add garlic powder and chili seasoning. Stir occasionally for another 3-4 minutes until the juices from the chicken are clear.
4. Remove the chicken from the pan. Allow it to rest for 5 minutes in a bowl—return pan to burner.
5. Heat refried beans in the skillet for 5 minutes on medium-low heat. Stir occasionally not to burn. Remove from heat.
6. To build your tostadas, smear 1-2 tablespoons of refried beans onto the shell. Add a handful of shredded lettuce. Add 3-4 chicken pieces.
7. Top with salsa and cheese.