A summertime favorite packs nutritional punch and great taste
This recipe for chicken tostada salad comes from Christine Toth, Registered Dietitian and Certified Lactation Consultant at VCC. For variations, Christine suggests adding extra veggies like green onions and shredded carrots or serve in a flatbread as a wrap. “It’s my go to recipe for summertime,” she says. “My family enjoys it and I share it with my patients.”
Chicken Tostada Salad
Yield: 4 Servings
2 garlic cloves
1 chipotle pepper
2 tsp. honey
½ tsp. salt
¾ cup orange juice
2 Tbs. extra-virgin olive oil
1 lb. chicken (about 2 breasts)
1 cup raw corn, cut from the cob
1 15 oz can black beans, drained and rinsed
1 head romaine lettuce, washed and cut
1 tomato, diced
1 avocado peeled and sliced
¼ red onion, thinly sliced
1 lime cut into wedges
2 oz. tortilla chips
To make the sauce, purée garlic, chipotle pepper, honey, salt, orange juice, and oil until smooth.
In a large skillet over medium-high heat, simmer the sauce until it’s reduced by half, about 5 minutes. Reduce the heat to medium-low.
Stir in chicken, cook thoroughly. Stir in the corn and black beans. Remove from the heat.
Arrange the lettuce on one large platter or 4 plates. Top with the chicken mixture.
Garnish with the avocado, red onion, and tortilla chips. Serve with lime wedges.