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Mexican Cajun Tostada Salad




Source of Recipe


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1/2 tablespoon olive oil

4 corn tortillas

Dressing

1 tablespoon jalapeno juice from can

{obox} 2 teaspoons olive oil

Pinch of salt

Salad

2 cups warmed refried beans (canned are OK but homemade are better)

4 boneless, skinless chicken breasts

1 1/2 tablespoons Cajun seasoning (I use Spice Islands)

1 cup finely shredded red cabbage

3 cups finely shredded Savoy cabbage

1/2 cup finely minced cilantro

3 finely minced green onions

1 finely minced canned jalapeno en escabeche

1/2 cup diced tomato

Black pepper to taste

1 heaping cup shredded mild cheddar cheese

1/4 cup sour cream

2 avocados, pitted, peeled and sliced



Preheat the oven to 325°.

Heat the olive oil in a skillet and toast-fry the corn tortillas in it until crisp, turning once. Remove to a baking sheet. Spread 1/2 cup beans over each tortilla. Place in the oven and turn off the heat. The contained heat will keep them warm.

For the dressing: Combine the jalapeno juice, olive oil and salt. Set aside.

To finish the salad: Place the chicken breasts between 2 pieces of wax paper. Pound until the thickness is fairly even. Sprinkle both sides with Cajun seasoning until well coated. Saute in the same pan you used for the tortillas, adding a dash more olive oil if needed. Cook for 10 to 12 minutes.

Combine the red cabbage, Savoy cabbage, cilantro, green onions, jalapeno and tomato in a large bowl. Toss with the dressing, adding black pepper to taste.

To serve, place each tortilla on a large plate. Top each with a heaping cup of the cabbage mixture. Slice the chicken and fan out over the cabbage. Sprinkle with cheese, drizzle with sour cream, and arrange slices of avocado around each plate.

Serves 4

PER SERVING: 105 calories, 2 g protein, 4 g carbohydrate, 9 g fat (2 g saturated), 4 mg cholesterol, 411 mg sodium, 1 g fiber