|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken 'n Corn Tostada Salad |
|
Serves: 10 Print this RecipeServing Size: 1 1/2 cup Karen S. Casillas - Corona Hills, California Bake-Off® Contest 35, 1992 This Southwestern-style main-dish salad is brimming with vibrant colors and flavors. DRESSING 1/4 cup cider vinegar or vinegar 3 tablespoons honey 1 1/2 teaspoons cumin 1/4 teaspoon salt 1/8 teaspoon pepper SALAD 1 tablespoon olive oil or vegetable oil 4 boneless skinless chicken breast halves (2 whole breasts), cut into 2 x 1/2-inch strips 1/2 teaspoon garlic salt 1 (1-pound) package frozen corn (extra sweet whole kernel) 1 cup chopped seeded Italian plum tomatoes or tomatoes 1 (15-ounce) can black beans, drained, rinsed 5 green onions, thinly sliced, including tops 2 medium avocados, peeled, chopped 1 head butterhead lettuce, Boston or Bibb lettuce, torn into bite-sized pieces 1 small red bell pepper, chopped 2 cups (8 oz.) shredded Monterey Jack cheese 3 cups slightly crushed blue corn tortilla chips or tortilla chips GARNISH, IF DESIRED 1 1/4 cups picante salsa 1 1/4 cups dairy sour cream __Karen Casillas ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Set aside. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook until no longer pink, about 5 minutes. Transfer chicken to very large bowl; sprinkle with garlic salt. Prepare corn according to package directions; drain. Stir into chicken. Cover; refrigerate about 30 minutes. Add tomatoes, black beans, green onions, avocados, lettuce and bell pepper to chicken mixture; toss to combine. Shake dressing and pour over salad mixture; toss lightly.* Just before serving, add cheese and tortilla chips; toss gently. Garnish with salsa and sour cream. Serve immediately. *TIP: To make ahead, recipe can be prepared to this point. Cover; store in refrigerator. Nutrition Per Serving (1 1/2 cup):-Calories 480; Protein 24g; Carbohydrate 39g; Fat 26g; Sodium 640mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Island Paradise Salad Bean and Pepper Salad with Citrus Dressing Easy Vegetable Bulgur Salad Southwestern Couscous Salad Spicy Corn and Black Bean Salad Texas Two-Step Slaw Fiesta Chicken Salad Grilled Chicken and Mango Corn Salad Mediterranean Corn Salad Cabbage Salad Vinaigrette with Crunchy Noodles Garden Chicken Salad Hot 'n Spicy Sautéed Mushrooms Potato Corn Bake Antipasto Tortellini Salad Broccoli Cauliflower Tetrazzini Savory Mashed Potato Pie Mexican Fiesta Biscuit Bake Saucy Bean 'n Bacon Bake Black Bean Mole and Coconut Couscous Santa Fe Corn and Cheese Bake Turkey and Pasta Coleslaw 03: Side Dishes and Salads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
