CHICKEN TOSTADA SALAD
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients:
| 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 |
| 1 tsp | Salt |
| Pinch Ground Black Pepper | |
| ¼ tsp | Ground Cumin |
| For The Toppings | |
| 2 Tbsp | Canned Black Beans, drained |
| 1 head | Iceberg Lettuce, chopped |
Directions:
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
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Rhonda in MO
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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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Another Great Group of *~ Beth ~*
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