CHICKEN TOSTADA SALAD WITH LIME VINAIGRETTE
"This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla. For a shortcut, omit frying the tortillas and serve the chicken salad over large handfuls of good-quality corn tortilla chips."
FOR THE LIME VINAIGRETTE:
Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground balck pepper
2⁄3 cup (5 fl oz/160 ml) olive oil
FOR THE SALAD:
1 (15 oz/470 g) can black beans, drained and rinsed
2 cups (12 oz/375 g) fresh corn kernels (from about 2 ears of corn, grilled if desired)
2 cups (12 oz/375 g) cherry tomatoes, halved
4 canned green chiles, chopped
1 cup (8 fl oz/250 ml) corn oil
4 corn tortillas, each 6 inches (15 cm) in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups (3⁄4 lb/375 g) shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
Fresh cilantro leaves and sliced green onion, for garnish (optional)
TO MAKE THE VINAIGRETTE:
In a bowl, whisk together the lime zest and juice, garlic, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
TO PREPARE THE SALAD:
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve.
Makes 4 servings
Source: Williams-Sonoma Salad of the Day by Georgeanne Brennan
"This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla. For a shortcut, omit frying the tortillas and serve the chicken salad over large handfuls of good-quality corn tortilla chips."FOR THE LIME VINAIGRETTE:
Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground balck pepper
2⁄3 cup (5 fl oz/160 ml) olive oil
FOR THE SALAD:
1 (15 oz/470 g) can black beans, drained and rinsed
2 cups (12 oz/375 g) fresh corn kernels (from about 2 ears of corn, grilled if desired)
2 cups (12 oz/375 g) cherry tomatoes, halved
4 canned green chiles, chopped
1 cup (8 fl oz/250 ml) corn oil
4 corn tortillas, each 6 inches (15 cm) in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups (3⁄4 lb/375 g) shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
Fresh cilantro leaves and sliced green onion, for garnish (optional)
TO MAKE THE VINAIGRETTE:
In a bowl, whisk together the lime zest and juice, garlic, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
TO PREPARE THE SALAD:
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve.
Makes 4 servings
Source: Williams-Sonoma Salad of the Day by Georgeanne Brennan
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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