Southwestern Recipes
Chicken Tostada Salad
Yield: 6 servings
Ingredients
- 5 tablespoons vegetable oil, divided
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon chili powder
- 6 large flour tortillas
- 1/3 cup red wine vinegar
- 3/4 cup salsa
- 1/4 teaspoon salt
- 6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (7 ounce) can corn, drained
- 1/2 cup coarsely chopped red onion
- 1 tomato, chopped
- 2 cups shredded lettuce
- 8 ounces hot pepper cheese, shredded (about 2 cups)
Instructions
- In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grid over medium hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten.
- Remove tortillas from heat and cool completely.
- In medium bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin and salt; reserve 3/4 cup for dressing.
- Place chicken on grid over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink.
- Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and reserved dressing.
- To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.