This month The Salad bar is celebrating the taste of Mexico in our salads! Thanks Wendy from The Weekend Gourmet for being our hostess and The Salad Bar Tender!
I thought I’d add a light chicken Tostada to the Salad Bar this month. A very simple layered or tossed version featuring all the goodness for lunch, snack or even dinner!
Chicken Fiesta Salad
Ingredients
- 1 cup cooked chicken, diced
- 1/2 cup avocado, chopped
- 1 medium tomato, chopped
- 1/4 cup canned black beans, drained
- 1/4 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
- 4 mini flour tortillas or pre-made tostada shells
- oil for frying
- 1 lime, optional
- olive oil
Directions:
Fry tortillas in moderate oil (350 degrees) until lightly brown and crisp. set aside to drain on a paper towel.
Mix together chicken and taco seasoning. Divide ingredients between taco shells. Drizzle with lime and olive oil.
Chicken Fiesta Salad #TheSaladBar
Author: Cindy Kerschner
Ingredients
- 1 cup cooked chicken, diced
- ½ cup avocado, chopped
- 1 medium tomato, chopped
- ¼ cup canned black beans, drained
- ¼ cup shredded cheddar cheese
- 1 teaspoon taco seasoning
- 4 mini flour tortillas or pre-made tostada shells
- oil for frying
- 1 lime, optional
- olive oil
Instructions
- Fry tortillas in moderate oil (350 degrees) until lightly brown and crisp. set aside to drain on a paper towel.
- mix together chicken and taco seasoning. Divide ingredients between taco shells. Drizzle with lime and olive oil.
- note: Sometimes I like to stack the shells for a different effect.
Enjoy more tasty Mexican style salads from The Salad Bar Group!
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