CHICKEN TOSTADA SALAD
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
|4||5" Flour Tortillas|
|2 Tbsp||Olive Oil, plus more for brushing on tortillas|
|For The Dressing|
|4 Tbsp||Mexican Crema|
|2 tsp||Chipotle Tabasco Sauce|
|Juice From 1 Lime|
|1 tsp||Fresh Cilantro, chopped|
|Small Pinch of Salt|
|For The Chicken Seasoning|
|2||Boneless Skinless Chicken Breasts, cut into bit size pieces|
|½ tsp||Ground Coriander|
|1 Tbsp||Chili Powder|
|⅛ tsp||Garlic Powder|
|1 Tbsp||Smoked Paprika|
|Pinch Ground Black Pepper|
|¼ tsp||Ground Cumin|
|For The Toppings|
|2 Tbsp||Canned Black Beans, drained|
|1 head||Iceberg Lettuce, chopped|
Preheat oven to 350 degrees F.
Brush each tortilla with oil on both sides.
Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool.
In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
Sprinkle the chicken seasoning onto the chicken and mix well. In a large sauté pan, add 1 tablespoon olive oil and heat over medium heat. Sauté chicken until browned, remove from pan, and set aside.
Take a cooled tostada shell and add the iceberg lettuce. Add the cooked chicken, beans, and drizzle with the crema dressing.
Serve with your favorite toppings, cheese, sour cream, avocado.
Source: Better Recipes
Posted by: Rhonda G <email@example.com>
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