Best Grilled Chicken Tostada Salad Recipes

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

Grilled Chicken Salad Tostada With Citrus Vinaigrette image

I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!

Provided by Vseward Chef-V

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

Steps:

Chicken: Preheat oven to 375 degrees.
Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
Vinaigrette:.
Mix all ingredients together. Refrigerate drizzle salad before serving.

Nutrition Facts : Calories 859.9, Fat 42.2, SaturatedFat 16.8, Cholesterol 153.1, Sodium 1967.2, Carbohydrate 56.6, Fiber 7.6, Sugar 7.1, Protein 64.8

GRILLED CHICKEN TOSTADA SALAD (BAHAMA BREEZE)

GRILLED CHICKEN TOSTADA SALAD (BAHAMA BREEZE) image

Categories Salad Lettuce

Yield 4 People

Number Of Ingredients 48

Ingredients

4 each 6oz Chicken Breast, boneless, skinless
1 tsp. Creole seasoning blend
½ tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
½ cup Citrus Vinaigrette (see recipe below)
½ cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
¼ cup Chimichurri Sauce (recipe below)
1 ripe avocado, quartered and cut into fan
Citrus Vinaigrette
2 Tbsp. olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
½ tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.
Chimichurri Sauce
¾ cup extra virgin olive oil
1/3 cup rice wine vinegar
½ cup fresh squeezed lemon juice
2 tsp. kosher salt
½ tsp. black pepper
1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
½ bunch (½ ounce) cilantro, stemmed and minced
½ tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
Tomato Salsa
1 ½ lbs. plum tomatoes, seeded and diced
½ cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
Mix all ingredients together. Refrigerate.

Steps:

Preheat oven to 375 degrees. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill. While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted. Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix. When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

GRILLED CHICKEN TOSTADA SALAD

GRILLED CHICKEN TOSTADA SALAD image

Categories Salad Chicken

Yield 4 people

Number Of Ingredients 48

Ingredients

4 each 6oz Chicken Breast, boneless, skinless
1 tsp. Creole seasoning blend
½ tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
½ cup Citrus Vinaigrette (see recipe below)
½ cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
¼ cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
Citrus Vinaigrette INGREDIENTS:
2 Tbsp. olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
½ tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.
Chimichurri Sauce INGREDIENTS:
¾ cup extra virgin olive oil
1/3 cup rice wine vinegar
½ cup fresh squeezed lemon juice
2 tsp. kosher salt
½ tsp. black pepper
1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
½ bunch (½ ounce) cilantro, stemmed and minced
½ tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
Tomato Salsa INGREDIENTS:
1 ½ lbs. plum tomatoes, seeded and diced
½ cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
Mix all ingredients together. Refrigerate

Steps:

PREPARATION: Preheat oven to 375 degrees. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill. While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted. Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix. When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.