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.