LOADED "NACHO" CHICKEN TOSTADA

LOADED "NACHO" CHICKEN TOSTADA 4 tostada shells 1/4 cup shredded cheddar cheese 1/2 cup shredded Mexican blend cheese (I used Sargento) 1/2 cup mashed avocado (about 1 small) 1 medium lime, halved Kosher salt 1 cup chopped tomato 1/4 cup chopped white onion 2 tablespoons chopped cilantro Freshly ground black pepper 7 ounces cooked boneless, skinless chicken breast, cubed* 1/3 cup canned drained black beans, rinsed 1 jalalpeno, sliced thin 2 tbsp sliced black olives In a small bowl, combine the cheeses. In another small bowl, combine avocado, juice from half the lime, and a pinch of salt. In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste. To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt. *I seasoned 1 8 oz breast with 1/8 teaspoon salt and pepper and threw it on the grill pan for 8 to 10 minutes on each side over medium heat.