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Grilled Chicken Tostadas With Sweet-&-Sour Vegetables

Nutrition per serving    (USDA % daily values)
CAL
370
FAT
58%
CHOL
54%
SOD
48%

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Ingredients for 6 servings

2 cups diced carrot

12 tostada shells (see Tip)

1/4-1/2 teaspoon cayenne pepper

1/2 cup chopped onion

2 tablespoons extra-virgin olive oil

1/4 cup distilled white vinegar

1 teaspoon salt

Pinch of ground cloves

1/2 teaspoon ground cumin

2 tablespoons lime juice

1 tablespoon all-purpose flour

4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)

3/4 teaspoon salt sweet-&-sour Vegetables

Adobo-rubbed chicken

1 teaspoon sugar

1 teaspoon dried oregano

2 cups boiling water

1 teaspoon garlic powder

1 teaspoon ground cumin

1 cup diced summer squash

2 tablespoons red-wine vinegar

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

1/2 teaspoon freshly ground pepper, plus more to taste

2 cloves garlic, peeled

3 dried ancho or New Mexico chiles (see Note)

1 tablespoon extra-virgin olive oil

2 teaspoons sugar

1/4 teaspoon salt

3 medium tomatoes, quartered and seeded

3 8-ounce boneless, skinless chicken breasts, trimmed Mole Sauce

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