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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tostada Salad Recipe

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This recipe for Chicken Tostada Salad is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lime zest and juice from 2 limes
1 Clove minced garlic
salt and freshly ground pepper
2/3 c Olive Oil
1 can 14 1/2 drained and rinsed Black Beans
2 c fresh Corn Kernels
2 seeded and diced Roma tomatoes
4 canned green chilies
4 Corn Tostada Shells
2 c Roasted Chicken or rotisserie Chicken
Lettuce
Directions:
Directions:
1. Prepare the salsa in a bowl, whisk together the lime zest and juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Gradually whisk in the oil until blended to make a vinaigrette. Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chilies, and mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
2. Assemble the salad by adding the lettuce to the reserved vinaigrette and toss to coat. Arrange the shells on plates and add the dressed lettuce. Spoon the salsa over the lettuce, top with chicken, and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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