East-Meets-Southwest Chicken Tostada Salad
4

Serves 6

This flavorful fusion salad combines Asian ingredients such as miso, edamame, daikon radish and dulse seaweed with Southwestern flair in the form of lime, avocadoes, pumpkin seeds and tortillas.

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    Ingredients: 
    • 2 boneless, skinless chicken breasts, split (4 chicken breast halves)
    • 6 tablespoons freshly squeezed lime juice, divided
    • 6 tablespoons olive oil, divided
    • Sea salt and freshly ground black pepper
    • 1 clove garlic
    • 6 tablespoons cilantro leaves
    • 2 teaspoons white miso
    • 1/2 teaspoon agave nectar, to taste
    • 1/3 cup dulse (seaweed)
    • 1 head romaine lettuce, chopped
    • 2 green onions, thinly sliced
    • 1/2 daikon radish or 3 small radishes, thinly sliced
    • 1 cup shelled edamame, frozen and thawed
    • 2 small tomatoes, seeded and chopped
    • 2 avocados, halved and sliced
    • 6 tablespoons pumpkin seeds, toasted
    • 3 ounces tortilla chips
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    Method: 

    Pat chicken breast halves dry and place in a non-reactive dish with 2 tablespoons lime juice, 2 tablespoons olive oil, salt and pepper. Toss to coat and marinate for 30 minutes to one hour.

    Preheat broiler and transfer chicken to a broiler pan (or a rack set on top of a baking sheet). Place chicken 6 to 8 inches from heat source and broil until golden brown and no longer pink inside, 5 to 8 minutes per side. Allow chicken to cool to room temperature and slice on the diagonal into 1/3-inch-thick pieces.

    Put remaining 4 tablespoons lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in remaining 4 tablespoons olive oil. Season with salt and pepper, to taste.

    Toast dulse in a dry skillet over medium-high heat, turning occasionally, 3 to 4 minutes.

    In a large mixing bowl, toss lettuce, green onions, radishes, edamame and dulse with enough vinaigrette to lightly coat. Place a generous handful of lettuce mixture on each plate and top with a mound of chopped tomatoes, a few avocado slices and chicken. Sprinkle each salad with pumpkin seeds. Drizzle with additional vinaigrette and serve with tortilla chips.

    Nutritional Info: 
    Per Serving:350 calories (240 from fat), 27g total fat, 4g saturated fat, 25mg cholesterol, 310mg sodium, 15g carbohydrate (6g dietary fiber, 3g sugar), 16g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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