Chicken and Corn Tostada Salad

By adriennehannis

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into strips
• 1/2 teaspoon garlic salt
• 1 (16 oz) can whole kernel corn, drained
• 1 cup chopped tomatoes
• 1 (15 oz) can black beans, drained, rinsed
• 5 green onions with tops, thinly sliced
• 2 medium avocados, peeled, chopped
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 1/2 teaspoons cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 head Boston or Bibb lettuce, torn into bite-sized pieces
• 1 small red bell pepper, chopped
• 2 cups shredded Monterey Jack cheese
• 3 cups lightly crushed blue corn tortilla chips

Details

Servings 4

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Add the chicken. Cook for 5 to 7 minutes, or until cooked through. Remove to a large bowl and sprinkle with the garlic salt. Stir in the corn. Chill, covered, for 30 minutes. Add the tomatoes, beans, green onions, and avocados and toss to mix well.

Combine the vinegar, honey, cumin, salt and pepper in a jar with a tight-fitting lid. Cover and shake well. Pour over the chicken mixture and toss to coat well.

To serve, arrange the lettuce and bell pepper on each serving plate. Add the chicken mixture. Top with the cheese and tortilla chips. Garnish with salsa and sour cream.