Chicken tostada salad

By Faeza
25 November 2015


¦ 45ml (3 tablespoons) oil

¦ 4 flour tortillas

¦ ½ packet watercress

¦ 12 cherry tomatoes, halved

¦ 1 corn on the cob, boiled

¦ 1 avocado, peeled and sliced

¦ 4 chicken breast fillets, cooked

¦ Salt and freshly ground black pepper


Heat oil in a heavy based frying pan, quickly fry tortillas on each side until crisp and golden. Slice into wedges and place on 4 individual serving dishes. Arrange watercress, cherry tomatoes, corn kernels (removed from cob) and avocado on top of tortilla. Slice chicken breast and arrange on top of salad, season salad with salt and freshly ground black pepper and drizzle with vinaigrette of your choice just before serving. Cook chicken breasts in chicken stock for about 30 minutes.

2015 |Move! 41