Honey Ginger Chicken Tostadas with Pomegranate Salsa

Yield: serves 4

Ingredients:
1 pound of boneless, skinless chicken breasts, cut into pieces
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
3 tablespoons honey
2 teaspoons freshly grated ginger
2 garlic cloves, minced
8 (4-inch) corn or flour tortillas
2 tablespoon vegetable oil
2 green onions, sliced

Pomegranate Lime Salsa:
1/2 red onion, diced
1/2 cup pomegranate arils
1 jalapeno chile, seeded and diced
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 tablespoon pomegranate juice
pinch of salt + pepper

Directions:
Season the chicken with the salt and pepper. Whisk together the oil, honey, ginger and garlic. Add the chicken to a baking dish or resealable bag and pour the marinade over top. Refrigerate and marinate for 2 to 24 hours.

When ready to cook, heat a large nonstick skillet over medium heat. Add the chicken (discarding any extra marinade), cover and cook until it is golden brown, about 6 to 8 minutes, stirring once or twice. After the chicken has cooked, you can shred it a bit if desired. (I did.)

To crisp the tortillas, heat a large skillet over medium heat and add the oil 1 tablespoon at a time. Add each tortilla to the skillet and flip, cooking both sides until the are golden and bubbly, about 2 minutes. Remove the tortillas from the skillet and place them on a paper towel to drain.

Assemble the tostadas by adding the chicken on top of the tortilla, adding a sprinkling of green onions and covering with the salsa.

Pomegranate Lime Salsa:
Combine all ingredients together in a large bowl and stir. You can make this ahead of time. It will stay good for 2-3 days sealed tightly in the fridge.

Slightly adapted from a recipe from howsweeteats.com