Thursday, November 15, 2012

Southwestern Tostada Salad


I tried this recipe a few weeks ago and have been thinking about it ever since.

I got it from The Enlightened Homemaker cookbook.

Dressing:
1/4 cup apple cider vinegar
3 T honey
1 1/2 tsp Cumin (I used less)
1/4 tsp salt
1/8 tsp pepper

Salad:
1 T olive oil
2 whole chicken breasts, cut into chunks (I used more)
1/2 tsp garlic salt
1 lb frozen sweet corn, thawed
1 cup chopped seeded plum tomatoes
1 15-oz can black beans, drained
5 green onions, thinly sliced, including tops
2 medium avocados, chopped
1 head Butter lettuce, torn into bite size
1 small red bell pepper, chopped
2 cups shredded raw cheddar cheese
3 cups slightly crushed blue corn tortilla chips

Combine dressing and set aside. Heat oil in skillet and saute chicken until no longer pink. Transfer to a bowl and sprinkle with garlic salt. Stir in thawed and drained corn. Cover; refrigerate about 30 minutes. Add other salad ingredients and toss with dressing. Serve with sour cream and salsa.

This is a meal in itself and SO good!