Creators
Samara Pardi
Description
This Tostada Salad features a vibrant mix of chicken or shrimp, fresh vegetables, and a zesty dressing, making it a delicious and healthy choice for a satisfying meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Chicken Breast | 1 1/3 | skinless, boneless, cubed or use shrimp |
Shrimp | 2/3 lb | or more, used instead of chicken, whole, shelled, deveined |
Pinto Beans | 1 1/3 can | or use black beans |
Black Beans | 1 1/3 can | instead of pinto beans |
Jicama | 1 1/3 | small, cubed |
Avocado | 1 1/3 | large, cubed |
Cherry Tomato | 1 1/3 cup | halved |
Romaine Lettuce | 2 2/3 head | chopped |
Cilantro | 1 1/3 cup | rough chopped |
Green Onion | 2 2/3 stems | rough chopped |
Limes | 1 1/3 | juice only |
Garlic | 2 2/3 clove | |
Apple Cider Vinegar | 1 1/3 tbsp | |
Cumin | 2 2/3 tsp | |
Olive Oil | 4 tbsp | |
Salt | 2/3 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Combine cilantro, green onions, 1/2 of the avocado, lime juice, garlic, apple cider vinegar, 1 tsp cumin, 2 TB olive oil, and salt & pepper in a blender or food processor. Blend until it becomes a smooth dressing, then set aside.
- Heat 1 TB olive oil in a cast iron or a wide, heavy-bottomed saucepan and add chicken OR shrimp. Season with salt & pepper stir occasionally until browned on all sides, (about 12 minutes for chicken and 6 minutes for shrimp).
- Serve by laying stripes of toppings over a large bed of lettuce.
SUGGESTIONS
- In the pictures for this recipe, you’ll see chicken combined with black beans and shrimp combined with pinto beans, but feel free to mix and match your toppings as you’d like.