Grilled Chicken Salad Tostada With Citrus Vinaigrette

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 (4 ounce) boneless skinless chicken breasts
• 1 teaspoon creole seasoning
• 1/2 teaspoon kosher salt
• 8 small flour tortillas
• 12 ounces finely shredded cheese (mexican blend)
• 6 cups mixed baby lettuces and spring greens, washed, dried and torn
• 1/2 cup citrus vinaigrette (see recipe below)
• 1/2 cup cooked corn kernel
• 4 ounces sliced roasted peppers (red, yellow or poblano)
• 8 ounces salsa (see tomato salsa)
• 1/4 cup chimichurri sauce (see chimichurri sauce)
• 1 ripe avocado, quartered and cut into fan
• 2 tablespoons olive oil
• 2/3 cup rice wine vinegar
• 1/3 cup orange juice
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 2 teaspoons minced garlic
• 1 tablespoon minced shallot
• 1/2 teaspoon creole seasoning
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 chicken: preheat oven to 375 degrees.
• 2 season chicken on both sides with creole seasoning and kosher salt. grill on each side until done, or until chicken reaches 165 - 170ºf. remove from grill.
• 3 while chicken is grilling, lay tortillas on baking sheet. with a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
• 4 place 2 tortillas on each of four plates. toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. sprinkle tomato salsa over salad mix.
• 5 when done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. top with avocado fan.
• 6 vinaigrette:.
• 7 mix all ingredients together. refrigerate drizzle salad before serving.