[CH] CFF Recipe Chicken N Corn Toastada Salad

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Chicken 'N Corn Tostada Salad


Cumin Dressing

1/4 cup cider vinegar
3 tablespoons honey
1-1/2 teaspoons cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Mix well and set aside.

1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 2x1/2-inch strips
2 garlic cloves, minced
1 16-ounce package frozen sweet corn, or fresh corn from 4 ears, cut off
cobs
1 red pepper, chopped
1 15-ounce can black beans, drained and rinsed
1 bunch green onions, thinly sliced
2 chopped tomatoes
2 Haas avocados, peeled and chopped
1 head butterhead lettuce, torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream

Heat oil in large skillet. Add chicken and garlic and cook until chicken is
no longer pink. Transfer chicken to very large bowl. Prepare corn according
to package directions, or sauté fresh corn 2 minutes in pan used to cook
chicken. Add corn, red pepper, black beans and green onions to chicken. Stir
in the Cumin Dressing and refrigerate. Just before serving, add tomatoes,
avocados, and lettuce; toss to combine. Serve with cheese, tortilla chips,
salsa and sour cream, letting each guest dress their salad to taste.

Serves 10.

__________________________________________________________________ Tonia
Anderson Queen Bee ICQ#: 104914439 Current ICQ status: + More ways to
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