Chicken Tostada Salad

Name: Chicken Tostada Salad
Yield: Makes 4 Servings
Ingredients: Corn tostada shells, 4 Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Olive oil, ⅔ cup (5 fl oz/160 ml); Salt and freshly ground pepper; Canned green chiles, 4, diced; Black beans, 1 can (14½ oz/455 g), drained and rinsed; Plum (Roma) tomatoes, 2, seeded and diced; Garlic, 1 clove, minced; Lime zest and juice, from 2 limes; Romaine (cos) lettuce, 1 small head, cut into bite-sized pieces; Fresh corn kernels, from 2 ears (about 2 cups/12 oz/375 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lime zest and juice, from 2 limes
Garlic, 1 clove, minced

Dinner
Gluten-free

Method

Prepare the salsa

In a bowl, whisk together the lime zest and juice, garlic, ½ teaspoon salt, and ⅛ teaspoon pepper. Gradually whisk in the oil until blended to make