Chicken 'N Corn Tostada Salad

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The homemade dressing on this southwest salad makes it extra special.

Ingredients

  • Cumin Dressing
  • 1/4 C. cider vinegar
  • 3 Tbs. honey
  • 1-1/2 tsp. cumin
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbs. olive oil
  • 1-1/2 lbs. boneless, skinless chicken breasts, cut into 2x1/2-inch strips
  • 2 garlic cloves, minced
  • 1 16-ounce package frozen sweet corn, or fresh corn from 4 ears, cut off cobs
  • 1 red pepper, chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 bunch green onions, thinly sliced
  • 2 chopped tomatoes
  • 2 Haas avocados, peeled and chopped
  • 1 head butterhead lettuce, torn into pieces
  • 2 C. shredded Monterey Jack cheese
  • 3 C. blue corn tortilla chips, slightly crushed
  • Salsa and sour cream

Directions

Mix dressing ingredients and set aside. Heat oil in large skillet. Add chicken and garlic and cook until chicken is no longer pink. Transfer chicken to very large bowl. Prepare corn according to package directions, or sauté fresh corn 2 minutes in pan used to cook chicken. Add corn, red pepper, black beans and green onions to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocados, and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream, letting each guest dress their salad to taste.

Serves 10.

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