Chargrilled Chicken Tostada Salad
Nutrition per serving
| Calories | 448 kcal |
| Protein | 39.2 g |
| Carbs | 37.2 g |
| Fats | 17.2 g |
| Saturated Fat | 4.1 g |
| Monounsaturated Fat | 8.2 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 5.2 g |
| Fiber | 10.7 g |
| Sodium | 572 mg |
Ingredients
| Chicken Breast | |
| Queso Fresco (cheese) | |
| Garlic | |
| Olive Oil | |
| Table Salt | |
| Lime Juice | |
| Black Pepper | |
| Iceberg Lettuce | |
| Radishes | |
| Black beans (canned) | |
| Roma Tomatoes | |
| Avocado | |
| Fresh Coriander | |
| Onion | |
| Corn, sweet, white | |
| Corn Tortilla |
1. Remove the skin and bones from chicken breast if there is any and thinly slice it into butterfly fillet.
2. Mince 4 grams of coriander and garlic. Slice radish into thin slices. Dice the tomato.
3. Crumble the quezo fresco (or cotija cheese)in a small bowl, set aside.
4. Mix together minced coriander, garlic, chicken, olive oil, lime juice, salt and ground black pepper in a mixing bowl. Stir well to combine. Refrigerate for about 20 minutes.
5. Grill corn over hot grill until slightly charred. Remove corn kernels from the cob. To do this, use a sharp knife to slice starting from stem to tip, allowing kernels fall off into a bowl.
6. Grill chicken breast until both sides are charred and completely cooked. Allow the grilled chicken to rest for 2 minutes, then cut breast into small pieces.
7. Place tortilla chips into one half of the serving plate fit for one person. Cover the other half of plate with shredded lettuce.
8. Place thinly sliced radish on one portion, side by side with tomato, corn kernels, black beans and crumbled cheese.
9. Arrange sliced chicken and avocado on the top center of salad.
10. Garnish the salad with coriander sprigs and diced onion.
11. Serve salad with your favorite dressing.