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Chicken 'N Corn Tostada Salad




Source of Recipe


Internet


List of Ingredients




Cumin Dressing:
1/4 cup cider vinegar
3 tablespoons honey
1-1/2 teaspoons cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Mix well and set aside.

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch strips
2 garlic cloves, minced
1 (16-ounce) package frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 (15-ounce) can black beans, drained and rinsed
1 bunch green onions, thinly sliced
2 chopped tomatoes
2 Haas avocados, peeled and chopped
1 head butterhead lettuce, torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream

Heat oil in large skillet. Add chicken and garlic and cook until chicken is no longer pink. Transfer chicken to very large bowl. Prepare corn according to package directions, or sauté fresh corn 2 minutes in pan used to cook chicken. Add corn, red pepper, black beans and green onions to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocados, and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream, letting each guest dress their salad to taste. Serves 10.


Recipe