Bahama
Breeze Grilled Chicken Tostada Salad
Copycat
Recipe
Serves 4
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
.
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.
.
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
.
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.
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