Stacked Chicken Tostada Salad

Name: Stacked Chicken Tostada Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4
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

Author:
Updated:: Jul 12, 2017
Original:: Apr 25, 2017

Recipe by Mindy Fox

10minCook Time
20minPrep 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.