Grilled Chicken Tostada Salad Recipe

Name: Grilled Chicken Tostada Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each 6oz Chicken Breast, boneless, skinless; 1 tsp. Creole seasoning blend; 1/2 tsp. Kosher salt; 8 small flour tortillas; 12 ounces finely shredded cheese (Mexican blend); 6 cups spring mix of lettuce, washed, dried and torn; 1/2 cup Citrus Vinaigrette (see recipe below); 1/2 cup cooked corn kernels; 4 oz. sliced roasted peppers (red, yellow or poblano); 8 ounces Tomato Salsa (see recipe below); 1/4 cup Chimichurri Sauce (see recipe below); 1 ripe avocado, quartered and cut into fan; Citrus Vinaigrette INGREDIENTS:; 2 Tbsp. olive oil; 2/3-cup rice wine vinegar; 1/3 cup orange juice; 1 Tbsp. Dijon mustard; 1 tsp. honey; 2 tsp. minced garlic; 1 Tbsp. minced shallots; 1/2 tsp. Creole seasoning; 2 Tbsp. chopped fresh cilantro; Mix all ingredients together. Refrigerate.; Chimichurri Sauce INGREDIENTS:; 3/4 cup extra virgin olive oil; 1/3 cup rice wine vinegar; 1/2 cup fresh squeezed lemon juice; 2 tsp. kosher salt; 1/2 tsp. black pepper; 1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced

Servings: persons

4 each 6oz Chicken Breast, boneless, skinless
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (see recipe below)
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
1/4 cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
Citrus Vinaigrette INGREDIENTS:
2 Tbsp. olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
1/2 tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.
Chimichurri Sauce INGREDIENTS:
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp. kosher salt
1/2 tsp. black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
Tomato Salsa INGREDIENTS:
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
Mix all ingredients together. Refrigerate

1
PREPARATION:
2
Preheat oven to 375 degrees.
3
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.
4
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.
5
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.
6
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.

2007

kcal

Calories

137

Fat

126

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 48 ingredients. The key ingredients include: 4 each 6oz Chicken Breast, boneless, skinless, 1 tsp. Creole seasoning blend, 1/2 tsp. Kosher salt, 8 small flour tortillas, and more.

Yes, Grilled Chicken Tostada Salad 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 Tostada Salad

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