Chicken Tostada Salad
- prep time 15 min
- total time 25 min
- serves 4 servings
2 cups (500 mL) tomato juice
1 cup (250 mL) drained and rinsed canned black beans
3 green onions (white and green parts separated), chopped
1 clove garlic, minced
1 tablespoon (15 mL) lime juice
2 teaspoons (10 mL) chili powder
¼ teaspoon (1 mL) each salt and pepper
1 rotisserie chicken, meat removed and shredded (to make about 4 cups/1 L)
¼ cup (60 mL) sour cream or plain Greek yogurt
4 cups (1 L) shredded Romaine or iceberg lettuce
8 corn tostadas
1 cup (250 mL) Black Diamond Medium Cheddar Cheese (about 4 oz/125 g)
1 large tomato, chopped
½ cup (125 mL) pitted and sliced black olives
1. In a saucepan, combine tomato juice, beans, white parts of onion, garlic, 1 tsp (5 mL) of the lime juice, the chili powder, and the salt and pepper. Bring to boil over high heat; reduce heat and simmer, stirring occasionally, until liquid is reduced by half, 8 to 10 minutes. Stir in chicken; heat through.
2. In a small bowl, combine sour cream, remaining lime juice and green parts of green onions.
3. Divide lettuce among 4 dishes; top each with 1 tostada. Divide half of the chicken mixture overtop, then half each of the cheese, tomatoes and olives. Top with remaining lettuce, tostadas, chicken mixture, cheese, tomatoes and olives. Serve with sour cream mixture. Tip: No tostadas? Use handfuls of tortilla chips instead. Or, brush soft corn or small flour tortillas with a bit of oil; place on a baking tray, and bake in preheated 400°F (200°C) oven, turning once, until crisp, about 6 minutes.