Bahama Breeze Grilled Chicken Tostada Salad

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

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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.

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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.

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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.

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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.

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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

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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

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Mix all ingredients together. Refrigerate.