Grilled Chicken Salad Tostada With Citrus Vinaigrette Recipes

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CHICKEN TOSTADA SALAD



Chicken Tostada Salad image

If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) shredded lettuce
1 medium tomato, cut into wedges
1/2 cup reduced-fat ranch salad dressing
1/4 cup sliced ripe olives
2 tablespoons taco sauce
4 tostada shells
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
1/2 cup shredded Mexican cheese blend

Steps:

  • In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE



Grilled Chicken Salad Tostada With Citrus Vinaigrette image

I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

Steps:

  • Chicken: Preheat oven to 375 degrees.
  • Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
  • While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
  • Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
  • When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
  • Vinaigrette:.
  • Mix all ingredients together. Refrigerate drizzle salad before serving.

Nutrition Facts : Calories 859.9, Fat 42.2, SaturatedFat 16.8, Cholesterol 153.1, Sodium 1967.2, Carbohydrate 56.6, Fiber 7.6, Sugar 7.1, Protein 64.8

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