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Taco Chicken Tostada Salad

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

  1. Step 1

    Preheat oven to 425ºF.

  2. Step 2

    In a small bowl, thoroughly combine Tequila Lime Rub and Mild BBQ Rub.

  3. Step 3

    Lay chicken breasts out and sprinkle them with Tequila Lime / Mild BBQ Rub mixture. Be sure to dust chicken evenly.

  4. Step 4

    Coat a baking dish with half of the olive oil and place chicken breasts in the dish.

  5. Step 5

    Bake chicken for 16-20 minutes, or until the chicken is cooked thoroughly(Thicker portion of the breast should read 165ºF).

  6. Step 6

    Pull chicken from oven and let rest.

  7. Step 7

    Lower temperature of oven to 350ºF.

  8. Step 8

    Brush each tortilla with olive oil on both sides.

  9. Step 9

    Using a muffin tin turned upside down, press the tortillas into shell shapes in between the muffin cups.

  10. Step 10

    Bake for fifteen minutes and then set aside to cool.

  11. 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.

  12. 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.

  13. Step 13

    Slice the chicken into strips.

  14. Step 14

    Pour salad mixture into each tostada shell and top with sliced chicken.

  15. Step 15

    Top with the rest of the cheese sour cream and a hint of lime.

  16. 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

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