Chicken Tostada Salad Bowls
A flour tortilla is shaped and baked into an edible bowl, then filled with seasoned chicken, black beans and corn salsa for a fun, Mexican salad.
Ingredients
- 8, 5- inch flour tortillas
- 2 tablespoons vegetable oil plus more for brushing on tortillas
- 1 cup (164 grams) frozen corn, defrosted
- ½ cup 86 grams canned black beans, drained
- 1 tomato chopped
- ½ teaspoon cumin
- ¼ teaspoon salt
- Small pinch ground black pepper
- ¼ cup (157 grams) sour cream
- 2 teaspoons Chipotle tabasco sauce
- Juice from 1 lime
- ¼ teaspoon salt
- 1/2 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breast cut into bite-size pieces
- 1 head lettuce chopped
- Fresh cilantro chopped (optional)
Instructions
- Preheat oven to 350°F/176°C.
- Brush each tortilla with oil on both sides. Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool.
- To a bowl add the corn, beans, tomato, cumin, salt and pepper, mix well.
- To a small mixing bowl, combine the sour cream, tabasco sauce, lime and salt. Stir until combined. Set aside.
- To a small bowl add the coriander, chili powder, garlic powder, paprika, cumin, salt and pepper, mix well. Sprinkle all over the chicken and mix to coat well.
- To a large sauté pan add 1 tablespoon olive oil and heat over medium heat. Sauté the chicken until browned.
- Take a cooled tostada shell and add the lettuce, the cooked chicken, corn salsa and drizzle with the sour cream dressing.
Video
Nutrition
Serving: 2bowls | Calories: 575kcal | Carbohydrates: 86g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 1585mg | Fiber: 12g | Sugar: 5g