Recipe for cooking chicken tostada salad

Super Salad Recipes :: Chicken and other Poultry Salads

Chicken Tostada Salad

5 Tbsp. canola oil, divided
1 tsp. ground cumin, divided
1/2 tsp. chili powder
6 lrg. flour tortillas
1/3 C. red wine vinegar
3/4 C. salsa
1/4 tsp. salt
6 boneless, skinless chicken breast halves (about 1 1/2 lb.)
1 (15 oz.) can black beans, rinsed and drained
1 (7 oz.) can corn, drained
1/2 C. coarsely chopped red onion
1 tomato, chopped
2 C. shredded lettuce
8 oz. hot pepper cheese, shredded (about 2 C.)

In sm. bowl, Mix together 2 Tbsp. of the oil with 1/2 tsp. of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grid over med.-hot coals. Grill for 1 to 2 min. per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.

In med. bowl, whisk together remaining 3 Tbsp. oil and vinegar. Stir in salsa, remaining 1/2 tsp. cumin and salt; reserve 3/4 C. for dressing.

Place chicken on grid over med.-hot coals. Grill for 10 to 12 min., turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In med. bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 C. of bean mixture, 1 sliced chicken breast and shredded cheese.

Makes approximately 6 servings.