Chicken Tostada Salad Bowl
Crispy tortilla strips tossed together with black beans, sweetcorn, tomatoes and chicken - a great light lunch option. A flavour bomb waiting to liven up your day.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 4
Calories: 505kcal
- ¾ pound boneless chicken breast sliced
- 2 ears of fresh corn about 2 cups
- 1 15 ounce can black beans drained and rinsed
- 4 green onions finely sliced
- 4 large tomatoes chopped, 1 ½ cups
- ½ cup cilantro roughly chopped, coriander leaves
- 1 romaine lettuce head sliced, 4 cups
- 1 avocado diced
For the crispy tortilla strips
For the marinade/dressing
Making the crispy tortilla strips
Preheat the oven to 180°C/350°F
Spread the tortilla strips out on a baking sheet lined with parchment paper. Add the oil and salt and toss to coat. Bake for 15-20 minutes until crisp, tossing occasionally. Set aside.
6 6 inch corn tortillas, 1 tablespoon olive oil, ¼ teaspoon kosher salt
Making the dressing/marinade.
Whisk together the olive oil, lime juice and zest, garlic, jalapeño, maple syrup, cumin, smoked paprika and salt in a small bowl. Set aside half of the dressing in a medium bowl.
¼ cup olive oil, ¼ cup lime juice, 2 cloves garlic, 1 jalapeno, 2 teaspoons maple syrup, 1 ½ teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 tablespoon lime zest
Chicken marinade
Slice the chicken breast into ¼-½ inch strips.
¾ pound boneless chicken breast
Add the sliced chicken to the remaining dressing in the small bowl along with the chipotle flakes. Mix until the chicken is well coated and set aside to marinate whilst you prepare the rest of the salad.
1 teaspoon smoked paprika, ¼ teaspoon chipotle chilli flakes
Preparing the salad
To prepare the corn: cut the kernels from the cob and char them in a cast iron skillet heated over a high heat for 2-3 minutes. Set aside.
2 ears of fresh corn
Dice the tomatoes, green onions and roughly chop the cilantro. Drain and rinse the black beans. Add all the ingredients to a large bowl along with the crispy corn tortilla strips.
1 15 ounce can black beans, 4 green onions, 4 large tomatoes, ½ cup cilantro
Using the same cast iron skillet, add and fry the chicken over medium high heat for a few minutes until it's cooked through. Set aside.
Add the chicken to the salad and mix with the remaining dressing. Serve on top of shredded lettuce with some diced avocado.
1 romaine lettuce head, 1 avocado
- Substitute the chicken breast for leftover shredded chicken.
- You can char the corn on the cob, slice off the kernels and char in a skillet, or just add it raw.
- If you use tortilla that are made with corn/wheat, they may take less time to bake in the oven. Keep an eye on them or they may burn.
- Serve the salad immediately. If storing, mix the salad together, but without the dressing or corn tortilla. Add those in as you serve.
Calories: 505kcal | Carbohydrates: 49.3g | Protein: 29.3g | Fat: 23.9g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 14.5g | Cholesterol: 62.1mg | Sodium: 432.2mg | Potassium: 1213.9mg | Fiber: 12.3g | Sugar: 9g | Vitamin A: 281.5IU | Vitamin C: 32.1mg | Calcium: 104.8mg | Iron: 3.8mg