Taco Chicken Tostada Salad

Directions

Prep
15 min
Cook
45 min
Total
45-60 min
Ingredients
2 chicken breasts
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime Rub
6 corn tortillas
1 head of romaine lettuce
1 avocado
1 can corn
1 can black beans
8 oz. Mexican blend shredded cheese
1 cup pico de gallo
1/2 cup sour cream
1 lime (cut into wedges)
4 Tbsp. olive oil
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Step 1
Preheat oven to 425ºF.
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Step 2
In a small bowl, thoroughly combine Tequila Lime Rub and Mild BBQ Rub.
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Step 3
Lay chicken breasts out and sprinkle them with Tequila Lime / Mild BBQ Rub mixture. Be sure to dust chicken evenly.
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Step 4
Coat a baking dish with half of the olive oil and place chicken breasts in the dish.
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Step 5
Bake chicken for 16-20 minutes, or until the chicken is cooked thoroughly(Thicker portion of the breast should read 165ºF).
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Step 6
Pull chicken from oven and let rest.
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Step 7
Lower temperature of oven to 350ºF.
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Step 8
Brush each tortilla with olive oil on both sides.
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Step 9
Using a muffin tin turned upside down, press the tortillas into shell shapes in between the muffin cups.
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Step 10
Bake for fifteen minutes and then set aside to cool.
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Step 11
While the chicken and tostada shells cool, you can cut up the head of romaine lettuce and place in a large mixing bowl.
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Step 12
Add the corn, black beans, diced avocado, half of the cheese, the pico de gallo and half of the sour cream. Stir gently.
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Step 13
Slice the chicken into strips.
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Step 14
Pour salad mixture into each tostada shell and top with sliced chicken.
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Step 15
Top with the rest of the cheese sour cream and a hint of lime.
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Step 16
Serve with lime wedges. Enjoy!

15 min Prep
45 min Cook

2-4 Servings
Ingredients
2 chicken breasts
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime Rub
6 corn tortillas
1 head of romaine lettuce
1 avocado
1 can corn
1 can black beans
8 oz. Mexican blend shredded cheese
1 cup pico de gallo
1/2 cup sour cream
1 lime (cut into wedges)
4 Tbsp. olive oil