Chicken Tostada Salads

When I saw these Chicken Tostada Salads posted on Shutterbean back in May, they screamed for me to make them immediately… actually, that happens with pretty much everything Tracy makes… I mean, have you seen her photography? It just makes everything look glorious, even the mundane. These salads are anything but mundane though. Super quick, fresh and flavorful, they are everything I look for in a meal, especially a summer meal. The crispy, cheesy tortillas make a perfect base for the “salad” that goes on top. The chicken topping is really yummy, and would also make a great filling for tacos.  This is a great recipe for the summer months to beat the heat. Just a short amount of cooking time (even quicker if you use a rotisserie chicken), and super-speedy assembly, and you have an awesome dinner!

Chicken Tostada Salads

Chicken Tostada Salads

Serves 4

Ingredients:

4 corn tortillas

3 tsp extra virgin olive oil

2 oz Monterey Jack cheese (about 3/4 cup)

1/2 small red onion, finely diced

1 1/2 tsp chili powder

2 garlic cloves, minced

2 chicken breasts, cooked and shredded (If you want to use a rotisserie chicken, use the breast meat)

1/2 cup water

Coarse salt and freshly ground black pepper

1 Tbsp plus 1 tsp fresh lime juice

1/2 head romaine lettuce (6 oz), shredded

1 tomato, seeded and chopped

1 avocado, diced

Fresh cilantro, chopped, for serving

Sour cream, for serving

Hot sauce, for serving

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with tinfoil. Brush each side of the tortillas lightly, with 2 tsp of the olive oil. Place on baking sheet, and bake for about 10 minutes, until crisp and golden brown. Sprinkle the cheese evenly among the tortillas and pop back in the oven for about 3 minutes, until the cheese is melted. Set aside.

2. Place a large skillet over medium-high heat and add the remaining 1 tsp of olive oil. Add half the onion and cook  about 3 minutes, until softened. Add the chili powder and garlic, and cook about 30 seconds, until fragrant. Add the shredded chicken, 1/2 cup water, and season with salt and pepper to taste. Cook about 2 minutes, until the water is evaporated and the chicken is warm. Add 1 tsp lime juice. Remove pan from heat.

3. In a large bowl, toss the shredded lettuce with the remaining lime juice, and salt and pepper to taste. To assemble tostada salads, split the lettuce among the tortillas, and top with the chicken mixture, tomato, avocado, remaining red onion and cilantro. Top with sour cream and hot sauce if desired.

Source: Shutterbean, who adapted it from Everyday Food

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Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs

We’ve made it halfway through the week guys!! Aren’t you excited?! I know I am… but I’ll be even happier when tomorrow is over. The hardest days of my week are always Tuesday and Thursday, and I always feel such a sense of relief when Thursday is done with. If only there was a way to fast-forward through the work day… but alas, that has not been invented yet. I discovered something this week though that is making the work week infinitely better, and that is the amazing fact that you can watch “Are You Afraid of the Dark?” on Amazon instant watch… for free if you are an Amazon Prime member. Oh yes, this was one of my favorite childhood shows, and it is still extremely entertaining. We didn’t have cable until I was in middle school, so when we would visit my Grandparents, one of the things I looked forward to was watching Nickelodeon, and the show I most looked forward to (and always wished would be on) was “Are You Afraid of the Dark?” That and “Clarissa Explains It All” were my two top shows I loved as a kid… and incidentally, “Clarissa Explains It All” is available to watch as well. My life might just be complete now!!! Oh, and they have “Hey Dude”…. now if only they would add “The Secret World of Alex Mack”.

Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs

So now that you’ve waxed nostalgic over old Nickelodeon shows with me, it’s time for the recipe! When I saw this buffalo chicken Cobb salad over on Iowa Girl Eats it screamed for me to make it because as you know,  I love all things buffalo. This is a great way to add excitement to a salad, and an awesome variation on the classic Cobb salad. I love the addition of the buffalo deviled eggs, and they would be great on their own as well for an appetizer! This is also a boyfriend-approved salad, so like the classic Cobb salad, make this if you are trying to get more vegetables into your significant other!

Buffalo Chicken Cobb Salad

Serves 4

Ingredients:

2 (6-oz) boneless, skinless chicken breasts, trimmed

1/4 buffalo wing sauce (I used Frank’s)

Salt and pepper

4 slices bacon, cooked until crisp, and crumbled

1 large head romaine lettuce, shredded

1 cup grape tomatoes, halved

1 ripe avocado, pitted, peeled and cut into 1/2-inch dice

1/2 cup feta cheese, crumbled

Ranch dressing (optional)

For buffalo deviled eggs:

4 large eggs

1 1/2 Tbsp ranch or blue cheese dressing

1 Tbsp buffalo sauce

Directions:

1. To make buffalo deviled eggs: Place eggs in medium saucepan, and cover with water by 1-inch. Bring to a boil over high heat. When vigorously boiling, turn off heat, and let eggs sit for 15-18 minutes*. Drain, run under cold water until you can handle them. Peel the eggs, and remove the yolk to a small bowl. Add the ranch or blue cheese dressing and the buffalo sauce to the yolks, and mash together until smooth. Cut the egg whites in half again, so that you have quarters, and stuff with the egg yolk mixture. I like to put my egg yolks in a ziplock bag, snip a small hole at the end, and pipe the filling into the eggs. *If you have your own foolproof method for making hard-boiled eggs, please feel free to use that instead of this method 🙂

2. To make the chicken: Preheat broiler, place oven rack 6-inches from top. Line a baking sheet with aluminum foil, and spray with cooking spray. Season chicken with salt and pepper, and place on baking sheet. Broil for 4-8 minutes until lightly browned. Flip chicken over, and broil for 6-8 minutes more, until chicken is fully cooked. Let cool until they can be handled. Chop into 1/2-inch cubes place in medium bowl. Mix with buffalo sauce.

3. To assemble salad: To assemble salads, place a serving of lettuce on each plate, and then arrange the buffalo chicken, deviled eggs, bacon, cheese, avocado, and tomato on top of the lettuce in rows. Drizzle ranch dressing on top if desired.

Source: barely adapted from Iowa Girl Eats and my Chicken Cobb Salad