Chicken & Corn Tostada Salad
 
Prep time
Total time
 
This is a recipe given to me by my friend, Mary Madrid
Author:
Recipe type: Salad
Serves: 12 servings
Ingredients
  • 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
Instructions
  1. In a jar with a tight-fitting lid combine the dressing ingredients: vinegar, honey, cumin, salt, and pepper. Shake well and set aside
  2. Heat oil in a large skillet over medium heat until hot
  3. Add chicken. Cook until no longer pink (5-10 minutes)
  4. Transfer chicken to a very large bowl; sprinkle with garlic salt
  5. Prepare corn according to package directions; drain
  6. Stir corn with chicken
  7. Cover and refrigerate for 30 minutes
  8. Add tomatoes, black beans, onions, avocados, lettuce, and red pepper to the chicken mixture; toss to combine
  9. Shake dressing; pour over salad mixture
  10. Toss lightly
  11. Just before serving, add the cheese and tortilla chips
  12. Toss gently
  13. Serve with bowls of sour cream and salsa
Recipe by Good Parenting Brighter Children at https://goodparentingbrighterchildren.com/picnic-ideas/