Cook the chicken breast (if raw), let it cool, and shred it.

Dice the tomatoes, grate the carrot, chop the lettuce, and finely chop the cilantro.

In a medium or large bowl, place the julienned onions (white and red), add a pinch of oregano, pepper, and salt. Add the juice of 1 lime and 1 teaspoon of vinegar, mix. Set aside.

Let the onions rest for 10 minutes. After the estimated time, add the tomatoes, carrot, lettuce, and cilantro. Mix with a spoon.

Once all the ingredients are combined, add the juice of another lime, 1 teaspoon of white vinegar, salt, and pepper to taste.

Add the radish cut into half-moons (optional).

You can serve with baked corn tostadas.

Enjoy!