I haven't been feeling up to much cooking lately, so I've been making a lot of simple soups and salads. I had a bunch of chicken left over from making a soup earlier and spinach left over from the green smoothie bowls, so I decided to combine that into this salad. There were even a few corn tortillas left over in the fridge that I was able to fry up into tostadas, so it worked out quite well all 'round!

The one thing that I did not have was cherry tomatoes, so I opted to mix in a few tinned diced tomatoes instead. I'm honestly pretty happy with how this worked out. Although I was a bit short of greens and I think it probably could've used a bit of cheese. I think a bit of cheddar would have been a really nice complement to all the other elements.

Chicken Tostada Salad

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 limes
• 1-2 cloves garlic, minced
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. peppercorns, ground
• 1/3 c. olive oil
• 1 (470g) can black beans, drained and rinsed
• 2 c. corn kernels
• 2 c. cherry tomatoes, halved (or 2 c. canned diced tomatoes)
• 1 jalapeño or poblano chile, minced
• 1 head romaine or leafe lettuce (or equivalent amount of spinach), torn into bite-sized pieces
• 300-350g cooked chicken, shredded
• 1 c. grated cheddar (optional)
• 1 avocado, peeled and sliced
• 1/4-1/2 c. chopped fresh cilantro
• 2-4 green onions, sliced (optional)
• 4 tostadas

Directions

1. Zest and juice the limes.
2. Combine the lime juice, zest, garlic, salt, and pepper in a large bowl.
3. Slowly drizzle in the oil while whisking vigorously.
4. Add the beans, corn, tomatoes, and chile and toss to combine. Let stand for 5-10 minutes.
5. Add the lettuce, chicken, and cheese.
6. Top with avocado, cilantro, green onions, and cheese (if using).
7. Serve with tostadas on the side.