Chicken Tostada with Corn, Pickled Jalapenos and Black Beans (Robin Miller) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
cooking spray |
4 (6-inch) corn tortillas |
4 cups shredded lettuce |
4 cooked chicken breast halves, cut into 1-inch pieces |
1 tomato, diced |
1 cup frozen corn kernels, thawed |
1 can black beans, rinsed and drained |
1/4 cup diced pickled jalapenos |
chopped fresh cilantro leaves, to garnish |
cilantro-lime vinaigrette, recipe follows |
Directions:
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.
3. Cilantro-Lime Vinaigrette:
4. 1/3 cup chicken broth
5. 2 tablespoons olive oil
6. 2 teaspoons honey mustard
7. 1 teaspoon lime zest
8. 2 tablespoons fresh lime juice
9. 2 tablespoons fresh cilantro leaves, finely chopped
10. Salt and ground black pepper
11. In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.
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