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Grilled Chicken Tostada Corn Salad

You can make this as a true tostade, or if you want you can add another crispy corn tortilla on the top of the salad. ¬†Once it’s heated you can even cut it with a pizza cutter and place 4 quarters over the top for an edible decoration.

I don’t actually ever eat the tortilla, I just think it looks pretty to do so, and it keeps the moisture in the salad.

If you choose you can top with sour cream, cheese, guacamole of freshly sliced avocado. I like to garnish with avocado slices and a sliver of a lime to squeeze over the top.

Newman’s own make’s a great light lime vinaigrette too if you like to add dressing.

This great summer salad makes a complete meal and serves 6 people.

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Ingredients

  • 2 ears corn on the cob
  • 3 Tbsp. EVOO
  • Juice of 1 lime
  • 1/2 tsp. of sea salt
  • 1 can of organic black beans
  • 8-12 corn tortilla's
  • 2 cups of grape or cherry tomatoes, halved or quartered
  • 1 cup of cooked brown rice
  • 1/4 tsp. of fresh ground pepper
  • 1/4 cup of finely chopped red onion
  • 1/4 cup of fresh cilantro, chopped
  • 3 chicken breasts, seasoned with taco seasoning
  • 1 head of green leaf lettuce, shredded

Instructions

  • 1. Preheat outdoor grill.
  • 2. Place each corn cob on the heated grate.
  • 3. Heat for 5 minutes and then turn.
  • 4. Repeat 1-2 more times so that the corn is grilled for 15 minutes and is charred on all sides.
  • 5. Grill the chicken breasts, While the corn is cooling.
  • 6. Once they are cooled allow them to sit on a cutting board whole so that they do not dry out.
  • 7. Mix EVOO, Juice of 1 lime, salt, pepper, black beans, tomatoes, brown rice, red onion and cilantro together.
  • 8. Once the corn has cooled, cut it from the cob and add to the salad.
  • 9. Place the ingredients in the refrigerator for at least 30 minutes to cool, and let the flavors marinate.
  • 10. Heat a frying pan on the stove over medium-high heat and spray with cooking spray.
  • 11. Add one corn tortilla and once it starts to harden and turn brown, turn it over and repeat for 2-3 minutes.
  • 12. Place a crisp tortilla on the bottom of the plate.
  • 13. Top with shredded lettuce, top with the corn salad mixture.
  • 14. Slice chicken breast very thinly and place grilled chicken pieces on top.
  • 15. Each plate of salad get's 1/2 of a chicken breast.
  • 16. Enjoy!

Instructions

  • 1. Preheat outdoor grill.
  • 2. Place each corn cob on the heated grate.
  • 3. Heat for 5 minutes and then turn.
  • 4. Repeat 1-2 more times so that the corn is grilled for 15 minutes and is charred on all sides.
  • 5. Grill the chicken breasts, While the corn is cooling.
  • 6. Once they are cooled allow them to sit on a cutting board whole so that they do not dry out.
  • 7. Mix EVOO, Juice of 1 lime, salt, pepper, black beans, tomatoes, brown rice, red onion and cilantro together.
  • 8. Once the corn has cooled, cut it from the cob and add to the salad.
  • 9. Place the ingredients in the refrigerator for at least 30 minutes to cool, and let the flavors marinate.
  • 10. Heat a frying pan on the stove over medium-high heat and spray with cooking spray.
  • 11. Add one corn tortilla and once it starts to harden and turn brown, turn it over and repeat for 2-3 minutes.
  • 12. Place a crisp tortilla on the bottom of the plate.
  • 13. Top with shredded lettuce, top with the corn salad mixture.
  • 14. Slice chicken breast very thinly and place grilled chicken pieces on top.
  • 15. Each plate of salad get's 1/2 of a chicken breast.
  • 16. Enjoy!

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Dr. Olivia Joseph

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