1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)

2 cooked chicken breast halves, shredded (about 1 3/4 cups)

1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice

4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or
feta cheese
Purchased salsa
chicken, black, bean

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 1/2 teaspoons ground coriander
1 15-ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
chicken, vegetable, soup

1/2 ounce dried morel mushrooms*
1 cup hot water

4 chicken leg-thigh pieces
1 tablespoon olive oil
3/4 cup dry white wine
4 leeks (white and pale green parts only), sliced (about 4 cups)
1 cup low-salt chicken broth
1 tablespoon chopped fresh thyme
chicken, leeks, morels

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces

3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth

1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
chicken, mustard, tarragon