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Grilled Chicken Tostada Salad



GRILLED CHICKEN TOSTADA SALAD
Bahama Breeze Copycat Recipe

Serves 4

4  (6 oz.) chicken breasts, boneless, skinless
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (see recipe below)
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
1/4 cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan

Preheat oven to 375 degrees. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170 degrees. Remove from grill.

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.

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. 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.

Citrus Vinaigrette:
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 shallots
1/2 teaspoon Creole seasoning
2 tablespoons chopped fresh cilantro

Mix all ingredients together. Refrigerate.

Chimichurri Sauce:
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 bunch (1 1/2 oz.) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 oz.) cilantro, stemmed and minced
1/2 teaspoon dried oregano
scallion tops, thinly sliced
4 teaspoons minced garlic

Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.


Tomato Salsa:
1 1/2 pounds plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 teaspoon Creole seasoning blend
kosher salt, to taste
juice of one lime
2 tablespoon extra virgin olive oil
.
Mix all ingredients together. Refrigerate.

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