Grilled Chicken Salad Tostada With Citrus Vinaigrette

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 4

I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!

Ingredients:

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

Directions:

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, 1/2 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.

By RecipeOfHealth.com