Grilled Chicken Salad Tostada With Citrus Vinaigrette Recipe

Name: Grilled Chicken Salad Tostada With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4 ounce) boneless skinless chicken breasts; 1 teaspoon creole seasoning; 1/2 teaspoon kosher salt; 8 small flour tortillas; 12 ounces finely shredded cheese (Mexican blend); 6 cups mixed baby lettuces and spring greens, washed, dried and torn; 1/2 cup citrus vinaigrette (see recipe below); 1/2 cup cooked corn kernel; 4 ounces sliced roasted peppers (red, yellow or poblano); 8 ounces salsa (see Tomato Salsa); 1/4 cup chimichurri sauce (see Chimichurri Sauce); 1 ripe avocado, quartered and cut into fan; Citrus Vinaigrette; 2 tablespoons olive oil; 2/3 cup rice wine vinegar; 1/3 cup orange juice; 1 tablespoon Dijon mustard; 1 teaspoon honey; 2 teaspoons minced garlic; 1 tablespoon minced shallot; 1/2 teaspoon creole seasoning; 2 tablespoons chopped fresh cilantro

Servings: persons

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
Citrus Vinaigrette
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

1
Chicken: Preheat oven to 375 degrees.
2
Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170u00b0F. Remove from grill.
3
While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
4
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
5
When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
6
Vinaigrette:
7
Mix all ingredients together. Refrigerate drizzle salad before serving.

1164

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 (4 ounce) boneless skinless chicken breasts, 1 teaspoon creole seasoning, 1/2 teaspoon kosher salt, 8 small flour tortillas, and more.

Yes, Grilled Chicken Salad Tostada With Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad Tostada With Citrus Vinaigrette

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