Chicken Tostada Salad

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.

Salad of the Day, Weldon Owen, 2012.

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Ingredients

Grated zest and juice of 2 limes		4 canned green chiles, chopped
1 clove garlic, minced		1 cup corn oil
Salt and freshly ground pepper		4 corn tortillas, each 6 inches in diameter, halved
2/3 cup olive oil		1 small head romaine lettuce, cut into bite-sized pieces
1 (15-ounce) can black beans, drained and rinsed		2 cups shredded cooked chicken meat
2 cups fresh corn kernels (from about 2 ears of corn, grilled if desired)		1 avocado, peeled, pitted and sliced
2 cups cherry tomatoes, halved		Fresh cilantro leaves and sliced green onion for garnish (optional)

Yield: 4 Servings

Total:

• 1
  To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
• 2
  Transfer 3 Tbsp 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 least10 minutes to blend the flavors.
• 3
  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.
• 4
  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.

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