Easy Chicken Tostada Salad

In a large skillet on medium heat, heat the olive oil. Add the scallion and cook for 2-3 minutes. Season both sides of the chicken thighs with salt and pepper. Add each thigh into the pan, in a single layer, and cook for 3 minutes on each side until golden brown. Remove from pan and place on a cutting board. It’s OK if the chicken is not all the way cooked because it will return to the heat.

Turn the heat down between low and medium and add the water and tequila into the skillet. Stir to release the bits that were left behind by the chicken. Allow it to simmer for 3-5 minutes. Meanwhile, dice the chicken and set aside. Now, add the taco seasoning to the pan and stir so the seasoning completely dissolves. Return the diced chicken to the pan and stir so the seasoning coats the chicken. Allow to cook for 5-10 minutes, until chicken is no longer pink.

Heat the refried beans in a small saucepan over low heat. Warm the tostada shells in the oven on warm heat, or according to package instructions.

Layer the tostadas with beans being the bottom layer, chicken on top, and top off with the remainder of the toppings as desired.