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Chicken Tostada Salad

Source of Recipe


Sunset, June 2000






List of Ingredients



• About 2 Tbsp salad oil
  
• 8 flour tortillas (8 inches wide)
  
• Salt
  
• 1 can (16 ounces) refried beans
  
• 1/4 cup fat-skimmed chicken broth
  
• 1/2 cup shredded Monterey jack cheese
  
• 4 cups finely shredded cabbage or shredded iceberg lettuce
  
• 3 cups shredded cooked chicken
  
• Tomato-Corn Salsa (recipe follows)
  
• 3/4 to 1 cup guacamole (recipe follows)
  
• 1/3 to 1/2 cup sour cream
  
• 1/3 cup thinly sliced green onions, including tops
  
• Pepper
  






Instructions



1. Pour 1 cup water and 2 tablespoons oil into a 9-inch pie pan. Stack 4 tortillas and cut stack into 8 wedges. One at a time, dip tortilla wedges and whole tortillas briefly in water mixture, just to coat. Drain briefly and place in a single layer on 2 oiled 14- x 7-inch baking sheets. Sprinkle lightly with salt.
   
   
2. Bake in a 450° F oven until wedges and whole tortillas are crisp and lightly browned on both sides, turning once, 6 to 8 minutes total. Cool on sheets.
   
   
3. Meanwhile, mix refried beans and broth in a microwave-safe bowl. Cover with microwave-safe plastic wrap and heat in a microwave oven at full power (100%) until hot, about 2 minutes, stirring once about halfway through.
   
   
4. Place 1 whole tortilla on each of 4 dinner plates. Spread each with about one-quarter of the bean mixture. Layer one-quarter of each of the following over the beans: jack cheese, cabbage, chicken, salsa, guacamole, sour cream and green onions. Arrange tortilla wedges evenly around bases of salads. Add salt and pepper to taste.
   
   Makes 4 servings.
   
   .........
   
   TOMATO-CORN SALSA
   
   • 1 cup chopped firm-ripe tomatoes
   • 1/2 cup thawed frozen corn kernels
   • 1/2 cup chopped onion
   • 1/4 cup chopped fresh cilantro
   • 3 Tbsp lime juice
   • 3 to 4 Tbsp minced fresh jalapeño chilies
   
   Mix all ingredients, and season to taste with salt and pepper. (Makes 2 cups.)
   
   .........
   
   GUACAMOLE
   
   • 1 avocado
   • 1 to 2 Tbsp lime juice
   • 1 clove garlic, peeled and pressed, or minced
   • Salt to taste
   
   Peel and pit avocados. In a bowl, coarsely mash. Add lime juice, garlic and salt to taste. (Makes about 1 cup.)