This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla. For a shortcut, omit frying the tortillas and serve the chicken salad over large handfuls of good-quality corn tortilla chips.
Chicken Tostada Salad
For the lime vinaigrette:
Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground pepper
2/3 cup (5 fl. oz./160 ml) olive oil
1 can (15 oz./470 g) black beans, drained and rinsed
2 cups (12 oz./375 g) fresh corn kernels (from about 2 ears of corn, grilled if desired)
2 cups (12 oz./375 g) cherry tomatoes, halved
4 canned green chiles, chopped
1 cup (8 fl. oz./250 ml) corn oil
4 corn tortillas, each 6 inches (15 cm) in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups (3/4 lb./375 g) shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
Fresh cilantro leaves and sliced green onion for garnish (optional)
To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve. Serves 4.
Find more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.