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Chicken Tostada Salad

5/31/2016, 5:08 p.m.
SERVINGS: 4 INGREDIENTS: LIME VINAIGRETTE Grated zest and juice of 2 limes 1 clove garlic salt Freshly ground pepper .67 ...

SERVINGS: 4

INGREDIENTS:

LIME VINAIGRETTE

Grated zest and juice of 2 limes

1 clove garlic

salt

Freshly ground pepper

.67 c. olive oil

SALAD

1 can black beans

2 c. fresh corn kernels

2 c. cherry tomatoes

4 canned green chilies

1 c. corn oil

4 corn tortillas

1 head romaine lettuce

2 c. shredded cooked chicken meat

1 avocado

fresh cilantro leaves

sliced green onion

DIRECTIONS

To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.

Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.

Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1 to 2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.

Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve.