Tostadita, Almond Cookies, Sauce

DEAR SOS: Cafe El Cholo in La Habra serves their chicken tostada with a delicious orange-lime vinaigrette. Since so many food experts are stressing the need for more chicken, turkey and fish in the diet, the recipe should be of interest to many.

--JEAN

DEAR JEAN: Cafe El Cholo’s executive chef Felix Salcedo graciously provided the recipe for you and all the many others who are eating chicken more often.

EL CHOLO CHICKEN TOSTADITA

4 medium chicken breast halves

1/2 cup lime juice

Salt, pepper

2 cups shredded iceberg lettuce, shredded

1 small head butter lettuce, shredded

1/2 cup shredded red cabbage

1/4 cup thin-sliced green beans

1/4 cup green peas

1/2 cup julienned cooked or canned beets

1/2 small jicama, peeled and cut julienne

1/4 cup sliced pitted ripe olives

1 avocado, seeded, peeled and sliced

4 ounces aged dry Jack cheese, shredded

1/2 cup sour cream or creme fraiche

Orange-Lime Dressing

6 (10-inch) whole-wheat flour tortillas, fried

Marinate chicken breast halves in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips.

Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some Orange-Lime Dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining Orange-Lime Dressing. Makes 6 servings.

Each serving contains about:

718 calories; 643 mg sodium; 86 mg cholesterol; 50 grams fat; 38 grams carbohydrates; 30 grams protein; 2.4 grams fiber.

Orange-Lime Dressing

1/2 cup orange juice

2 tablespoons lime juice

3 tablespoons olive oil

1 1/2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons rice vinegar

2 tablespoons mixed chopped fresh basil, cilantro, marjoram and oregano

1/2 teaspoon black pepper

1 1/2 teaspoons sugar

Salt

Combine orange and lime juices, olive oil, mustard, vinegars, herbs, pepper and sugar. Season to taste with salt. Mix well. Cover and chill until serving time. Makes about 1 1/4 cups.

DEAR SOS: As an avid reader of your recipes I once tried the totally delicious almond cookies but I have misplaced the recipe. Can you get the recipe for me again, please?

--MAME

DEAR MAME: I hope we’re talking about Chinese Almond Cookies, which we too adore.

CHINESE ALMOND COOKIES

2 cups flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 egg

1/2 pound lard

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 teaspoon almond extract

3 dozen blanched whole almonds, about

1 or 2 egg yolks

Sift flour with baking soda and baking powder. Beat egg and lard together. Add sugars and almond extract. Gradually mix in dry ingredients until well blended.

For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press almond in middle of each. Brush with beaten egg yolk and bake at 350 degrees 15 to 20 minutes. Makes about 3 dozen.

Each serving contains about:

113 calories; 12 mg sodium; 19 mg cholesterol; 7 grams fat; 11 grams carbohydrates; 1 gram protein; trace fiber.