Chicken Tostada Salad

Chicken Tostada Salad

• Serves:4

 

Tagged:
black beans, chicken, corn, garlic clove, green chilies, lettuce, limes, plum tomatoes, salad recipe, tostadas,

Deep-fried tostadas are available in most well-stocked supermarkets. If you cannot find them, divide 4 cups good-quality corn tortilla chips among bowls, top with the chicken salad and serve.

Recipe courtesy of Williams-Sonoma

 

Ingredients

Zest and juice of 2 limes
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2/3 cup olive oil
1 can (14 1/2 ounces) 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

Preparation

Prepare the salsa: In a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper. Slowly whisk in the olive oil.
Transfer 3 tablespoons 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.
Assemble the salads: 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.