Cinco de Mayo Tostadas

Combine chicken the juice of 3 limes chipotle peppers adobo sauce 1 tablespoon olive oil garlic salt and pepper in a bowl. Marinate for 20 minutes to 1 hour.

Preheat a grill pan to medium-high heat. Coat tomato halves and corn with remaining olive oil and grill until blackened in spots about 8 minutes. Cool until easily handled about 5 minutes. Dice tomatoes and cut kernels off the corn cobs. Transfer to a bowl; mix in avocado and 1/4 cup cilantro.

Grill chicken until no longer pink in the center about 7 minutes.

Meanwhile place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.

Remove chicken from the grill pan. Grill tortillas until crispy on the edges about 2 minutes per side. Place each tortilla on a serving plate. Layer brown rice chicken lettuce tomato salad and tomatillo salsa evenly over each tortilla.