Stacked Chicken Tostada Salad

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    Stacked Chicken Tostada Salad

    Recipe by Mindy Fox

    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 4 tbsp. EVOO
    • 3 scallions, thinly sliced
    • 3 tbsp. fresh lime juice
    • 1 1/2 tsp. chili powder
    • 1 1/4 lbs. boneless, skinless chicken breasts, pounded 1/2 inch thick
    • 1 1/4 lbs. thinly sliced red cabbage
    • 3 radishes, thinly sliced
    • 1/2 cup fresh cilantro leaves
    • 8 tostada shells
    • 1 avocado—pitted, peeled and thinly sliced
    • 6 oz. crumbled feta
    • 1/2 cup fresh salsa, drained

    Preparation

    1. Brush a grill or grill pan with 1 tbsp. oil and heat over medium-high. In a large bowl, whisk the scallions, lime juice and the remaining 3 tbsp. oil; season the dressing with salt and pepper. 

    2. In a small bowl, mix the chili powder with 3/4 tsp. salt and a pinch of pepper. Season the chicken with the spice mixture. Grill, turning once, until the chicken is cooked through, 3 to 5 minutes per side. Transfer the chicken to a cutting board. Let rest 5 minutes, then slice. 

    3. Toss the cabbage, radishes and 1/3 cup cilantro with the dressing; season.

    4. Divide 4 tostada shells among 4 plates; top with half the cabbage salad, chicken, avocado, feta and salsa. Repeat layering with the remaining ingredients. Top with the remaining cilantro.