DinnerMexicanHigh ProteinFamily FriendlyBudget Friendly

Chicken Black Bean Tostada Salad

Name: Chicken Black Bean Tostada Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz chicken breast, thinly sliced; 1 can black beans, drained and rinsed; 16 corn tortillas; 4 cup shredded cabbage; 2 avocado, sliced; 1/2 cup salsa; 1 lime, juiced; 4 tsp canola oil; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 1/4 tsp black pepper

Crisp corn tortillas topped with seasoned chicken, black beans, cabbage, avocado, salsa, and lime.

Generative AI

Calories: 610
Protein: 46g
Carbs: 62g
Fat: 22g

Per serving

Ingredients

For 4 servings · 35 min total

chicken breastthinly sliced16 oz
black beansdrained and rinsed1 can
corn tortillas16
shredded cabbage4 cup
avocadosliced2
salsa1/2 cup
limejuiced1
canola oil4 tsp
ground cumin1 tsp
chili powder1 tsp
kosher salt1 tsp
black pepper1/4 tsp

Instructions

1Thinly slice the chicken breast and slice the avocado. Do not rinse the chicken. Pat it dry, season it with kosher salt, black pepper, cumin, and chili powder, and wash the board, knife, and hands with soap and water before touching anything else.
2Warm the canola oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until browned and the thickest piece reads 165°F (74°C) on an instant-read thermometer. Wash the board, knife, and hands with soap and water before touching anything else.
3Warm the corn tortillas in the same skillet for 1-2 minutes per side, until crisp at the edges and lightly golden.
4Toss the shredded cabbage with lime juice, salsa, and a pinch of kosher salt until crisp-tender and bright.
5Top each crisp tortilla with cabbage, black beans, chicken, and avocado. Taste and adjust with lime, salt, and black pepper.

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Chicken Black Bean Tostada Salad

Ingredients

Instructions

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