Chicken Tostadas with Fresh Pico de Gallo

Prepare the pico de gallo:
Combine chopped tomatoes, onion, cilantro, and garlic in a large bowl. Squeeze the juice of one lime over the mixture. Stir well. Note: The longer your allow the pico to marinate, the richer the flavors will be.

Prepare the chicken:
In a slow cooker, cook the chicken breasts in Italian dressing on low for 4 hours. Remove from the crock and shred with 2 forks. Add taco seasoning to the broth in the crock and stir. Return shredded chicken to the crock and turn off. Let marinate for at least 20 minutes.

Heat the vegetable oil in a skillet over medium heat. Cook one tortilla at a time, about 1 minute on each side, until golden brown and crispy. Drain on paper towels.

Top fried tortillas with seasoned chicken, cheese, lettuce, pico de gallo, and sour cream (plus any other toppings you desire).

Makes 6 servings.