Chicken ‘N Corn Tostada Salad Recipe

The homemade dressing on this southwest salad makes it extra special. Simply cook the chicken before adding in the other ingredients. Stir them up and combine with the rest of the vegetables. The cumin dressing is undoubtedly sweet, sour and adds a mild spice you’ll love.

How To Make Chicken ‘N Corn Tostada Salad

This delicious chicken tostada is made from boneless chicken breasts, sweet corn and crushed tortilla chips. It's drizzled over with a tasty cumin dressing.

  • 1 ½ lbs chicken breasts (boneless, skinless, cut into 2×1/2-inch strips)
  • 16 oz frozen sweet corn (or fresh corn from 4 ears, cut off cobs)
  • 3 cup blue corn tortilla chips (slightly crushed)
  • 2 cup Monterey Jack cheese (shredded )
  • 1 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 red pepper (chopped)
  • 15 oz black beans (drained and rinsed)
  • 1 bunch green onions (thinly sliced)
  • 2 tomatoes (chopped )
  • 2 Haas avocados (peeled and chopped)
  • 1 head butterhead lettuce (torn into pieces)
  • Salsa and sour cream

Cumin Dressing

  • ¼ cup cider vinegar
  • 3 tbsp honey
  • 1 ½ tsp cumin
  • ¼ tsp salt
  • ⅛ tsp pepper
  1. Mix dressing ingredients and set aside.
  2. Heat oil in large skillet.
  3. Add chicken and garlic and cook until chicken is no longer pink.
  4. Transfer chicken to very large bowl.
  5. Prepare corn according to package directions, or sauté fresh corn 2 minutes in pan used to cook chicken.
  6. Add corn, red pepper, black beans and green onions to chicken.
  7. Stir in the Cumin Dressing and refrigerate.
  8. Just before serving, add tomatoes, avocados, and lettuce; toss to combine.
  9. Serve with cheese, tortilla chips, salsa and sour cream, letting each guest dress their salad to taste.

How To Make Chicken 'N Corn Tostada Salad

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This delicious chicken tostada is made from boneless chicken breasts, sweet corn and crushed tortilla chips. It's drizzled over with a tasty cumin dressing.

Preparation: 20 mins
Cooking: 15 mins
Total: 35 mins
Serves:

Ingredients

  • 1 ½ lbs chicken breasts boneless, skinless, cut into 2x1/2-inch strips
  • 16 oz frozen sweet corn or fresh corn from 4 ears, cut off cobs
  • 3 cup blue corn tortilla chips slightly crushed
  • 2 cup Monterey Jack cheese shredded
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1 red pepper chopped
  • 15 oz black beans drained and rinsed
  • 1 bunch green onions thinly sliced
  • 2 tomatoes chopped
  • 2 Haas avocados peeled and chopped
  • 1 head butterhead lettuce torn into pieces
  • Salsa and sour cream

Cumin Dressing

  • ¼ cup cider vinegar
  • 3 tbsp honey
  • 1 ½ tsp cumin
  • ¼ tsp salt
  • tsp pepper

Instructions

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

Nutrition

  • Calcium: 266mg
  • Calories: 537kcal
  • Carbohydrates: 52g
  • Cholesterol: 64mg
  • Fat: 25g
  • Fiber: 10g
  • Iron: 3mg
  • Potassium: 929mg
  • Protein: 30g
  • Saturated Fat: 7g
  • Sodium: 401mg
  • Sugar: 8g
  • Vitamin A: 1511IU
  • Vitamin C: 27mg
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