Chicken Tostada With Corn, Pickled Jalapenos And Black Beans

Serves: 6

Floy Nolan

1 January 1970

Based on User reviews:

41

Spice

49

Sweetness

48

Sourness

38

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1

Cooking Spray

4

Corn Tortillas (6-inch)

4 cups

Shredded Lettuce

4

Cooked Chicken Breasts (halves, cut into 1-inch pieces)

1

Tomato (diced)

1 cup

Corn Kernel (frozen, thawed)

1 can

Black Bean (rinsed and drained)

1 cup

Pickled Jalapenos (diced)

2 tbsps

Cilantro Leaves (fresh, finely chopped)

1 cup

Chicken Broth

2 tbsps

Olive Oil

2 tsps

Honey Mustard

2 tbsps

Lime Juice (fresh)

1

Salt

1

Ground Black Pepper

Directions:

1

Preheat oven to 400 degrees F

2

Coat a large baking sheet with cooking spray

3

Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray

4

Brush in cooking spray to coat

5

Bake 5 to 6 minutes, until golden brown

6

Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos

7

Sprinkle cilantro over top to garnish, if desired

8

Drizzle with Cilantro-Lime Vinaigrette

9

In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper

10

Cover with lid

11

Shake to combine

12

To serve, drizzle over Chicken Tostada