Chicken & Corn Tostada Salad
Author: Good Parenting Brighter Children
Recipe type: Salad
Serves: 12 servings
- ¼ cup apple cider vinegar
- 3 Tablespoons honey
- 1 ½ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 Tablespoon olive oil
- 2 whole chicken breasts, skinned, deboned, cut into strips
- ½ teaspoon garlic salt
- 1 package (16 oz) of sweet frozen corn
- 1 cup chopped plum tomatoes
- 1 (15 oz) can of black beans; rinsed and drained
- 5 green onions (scallions) thinly sliced including tops
- 2 medium avocadoes, peeled, chopped
- 1 head butterhead, Boston, or Bibb lettuce; torn into bite-size pieces
- 1 small red bell pepper
- 2 cups (8 oz) shredded Monterey Jack cheese
- 3 cups slightly crushed blue corn tortilla chips
- In a jar with a tight-fitting lid combine the dressing ingredients: vinegar, honey, cumin, salt, and pepper. Shake well and set aside
- Heat oil in a large skillet over medium heat until hot
- Add chicken. Cook until no longer pink (5-10 minutes)
- Transfer chicken to a very large bowl; sprinkle with garlic salt
- Prepare corn according to package directions; drain
- Stir corn with chicken
- Cover and refrigerate for 30 minutes
- Add tomatoes, black beans, onions, avocados, lettuce, and red pepper to the chicken mixture; toss to combine
- Shake dressing; pour over salad mixture
- Toss lightly
- Just before serving, add the cheese and tortilla chips
- Toss gently
- Serve with bowls of sour cream and salsa
Recipe by Good Parenting Brighter Children at https://goodparentingbrighterchildren.com/picnic-ideas/
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