Try tasty chicken and guacamole tostadas

Make a delicious white bean and roasted chicken salad

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>>> we're back with today's kitchen and what's cooking? guess what. absolutely nothing.

>> if you don't have time to slave over a hot stove , something easy and healthy. hi.

>> hi.

>> so really no turning on the stove? nada happening here?

>> no stove, maximum deliciousness.

>> you had to peel the avocado.

>> yes, i did.

>> so what are we making?

>> we're going to start with chicken and guacamole toestadas. they're next to the taco shells.

>> salsa or tomatoes?

>> it's tomatoes now but it's about to be salsa once you add in cilantro, onions and jalapenos.

>> you had to cut these.

>> yes.

>> that's false advertising.

>> and lemon.

>> somebody had to squeeze this. now it's no cooking.

>> i want to give a smoky flavor to that chicken. that's pepper.

>> i shamed her into it.

>> is this paprika?

>> quarter teaspoon, very smoky and a little bit of lime juice and the usual guac suspects here. tomato, onion, lime juice , garlic. are you ready to go?

>> uh-huh.

>> i'm going put my diamondback m guacamole on the bottom. that's about 350 calories next to chicken.

>> it's healthy.

>> that looks delicious.

>> how delicious is that.

>> come on down.

>> it's got crab meat in it. i'm going to have to test it.

>> please do.

>> what do you have in there?

>> crab, corn, and tomato salad with a lemon bales viniagrette. that's what that vinaigrette does. the lemon, boom, perks it up. the corn, no cook. you can just cut it right off.

>> in the living room, not in the kitchen. all righty. that looks delicious.

>> there you go. isn't that nice?

>> sure. it looks really good.

>> i hope you like the contrast of that corn and crab.

>> we will let you know.

>> mmm.

>> mmm.

>> what do you think?

>> i want to try this too.

>> go for it.

>> what's happening down here? we've got about a minute.

>> this is roasted chicken and white bean salad . begin, very good neutral ingredients to start. canned white beans are terrific. go for it. canned white beans are terrific.

>> let's take it back.

>> nice.

>> mix all that up.

>> you don't have to heat anything up. get the organic, 33% less sodium. of course, rinse off the sodium.

>> do you have to put the onions in it?

>> yes. people like onions. put in the red wine vin bar and the lemon juice , it will be super perky.

>> in the kitchen.

>> sault. the olive oil .

>> thank you. okay.

>> cook light. we love our flavors. again, very vivid flavors. a little pepper for you.

>> why do we have such an epidemic of diabetes and obesity in our country when all we hear is people are cooking lightly. we don't have time for that answer. guess what? sara's going to get in touch with her

Show transcript

TODAY recipes

updated 8/13/2012 1:04:20 PM ET

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Looking for something new to make for dinner? Allison Fishman shares easy recipes for no cook meals.

Recipe: Chicken and guacamole tostadas (on this page) Recipe: Crab, corn, and tomato salad with lemon-basil dressing (on this page) Recipe: White bean and roasted chicken salad (on this page)

Recipe: Chicken and guacamole tostadas

Allison Fishman

Ingredients

1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells

Preparation

Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

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Recipe: Crab, corn, and tomato salad with lemon-basil dressing

Allison Fishman

Ingredients

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved

Preparation

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

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Recipe: White bean and roasted chicken salad

Allison Fishman

Ingredients

Salad
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
Dressing
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Preparation

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

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