Total Time: 60 minutes

 

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Directions:

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1. If chicken breasts are very large, cut them in half crosswise so that each piece is about 4 ounces.

2. Place the chicken in the bottom of a medium saucepan or Dutch oven. Add just enough water to cover the chicken and season the water with the bay leaf, half of the lime juice, ground chile, ¼ teaspoon of salt, and pepper.

3. Cover the pot and bring the water to a light simmer over medium heat; do not allow it to boil. Reduce the heat to low and simmer, covered, until the thickest part of the chicken breast is cooked through, about 20 minutes.

4. Remove the chicken and allow it to cool for a few minutes, then shred it using two forks.

5. In a medium bowl, drizzle the pulled chicken with 3 tablespoons of lime juice, olive oil, cilantro and sea salt. Stir to combine; set aside.

 

Coleslaw

1. In a medium bowl, combine cabbage, radishes, carrots, ground mustard, salt, mayonnaise, vinegar, and sugar. Stir to combine. Cover and refrigerate until serving. This step can be done ahead.

 

Tostadas

1. Assemble tostadas at the table, on dinner plates. Pass the shredded chicken, coleslaw, cheese, and cilantro to pile onto the tostada shells, and garnish with a squeeze of lime.