Chicken Tostada Salad
This vibrant and flavorful salad brings together a zesty salsa made with black beans, corn, tomatoes, and chilies, all tossed in a lime-infused vinaigrette. Served on a bed of crisp romaine lettuce with shredded chicken on top, this dish is a delightful combination of fresh ingredients and bold flavors. A perfect choice for a light and satisfying meal. Enjoy the burst of deliciousness with each bite!
— Constant Cookbook
Ingredients
- Zest and juice of 2 limes
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2/3 cup olive oil
- 1 can (14 1/2 oz.) black beans, drained and rinsed
- Fresh corn kernels from 2 ears of cooked corn (about 2 cups)
- 2 plum tomatoes, seeded and diced
- 4 canned green chilies, diced
- 1 small head romaine lettuce, cut into bite-size pieces
- 4 corn tostadas
- 2 cups cooked, shredded salt and pepper chicken (see related recipe at left)
Instructions
- <b>Prepare the salsa</b>
- In a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper. Slowly whisk in the olive oil.
- Transfer 3 Tbs. of the vinaigrette to a large bowl and add the beans, corn, tomatoes and chilies; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes until the flavors have blended.
- <b>Assemble the salads</b>
- Add the lettuce to the reserved vinaigrette and toss to coat. Divide the tostadas and lettuce among 4 plates. Spoon the salsa over the lettuce, top with the chicken and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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