Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      4    Chicken breasts 
           -skin & bones removed 
    1/2 c  Cajun blackening powder 
           - (or as needed) 
      3 tb Vegetable oil 
      4    Flour tortillas 
      2 c  Iceberg lettuce, shredded 
      6 oz Feta cheese, crumbled 
           Tomato Cumin Dressing 
    2/3 c  Spiced refried beans; heated 
      1    Avocado; peeled, pitted, 
           - and sliced 
  
  Dredge the chicken breasts in the Cajun blackening powder so that they are 
  well coated. In a large cast iron skillet place the 3 tablespoons of 
  vegetable oil and heat it on high until it is very hot. Add the coated 
  chicken breasts and fry them for 2 minutes on each side, or until they are 
  done.  Remove the chicken and slice it into diagonal strips. Set it aside. 
  In another large skillet place the 1/4 cup of oil and heat it on medium 
  high until it is crisp.  Drain the fried tortillas on paper towels and set 
  them aside. In a medium bowl place the lettuce and the feta cheese. 
  Sprinkle on the Tomato Cumin Dressing and toss the ingredients together 
  well. Spread the refried beans on each of the fried tortillas. Place the 
  tossed lettuce, sliced chicken, and cheese on top. Garnish the tostada with 
  2 avocado slices.