Chicken Tostada Salad Bowls

Ingredients

• 8, 5- inch flour tortillas
• 2 tablespoons vegetable oil plus more for brushing on tortillas
• 1 cup (164 grams) frozen corn, defrosted
• 1/2 cup 86 grams canned black beans, drained
• 1 tomato (chopped)
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• Small pinch ground black pepper
• 1/4 cup (157 grams) sour cream
• 2 teaspoons Chipotle tabasco sauce
• Juice from 1 lime
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 boneless (skinless chicken breast cut into bite-size pieces)
• 1 head lettuce (chopped)
• Fresh cilantro (chopped (optional))

Instructions

1. 1

   Preheat oven to 350°F/176°C.

2. 2

   Brush each tortilla with oil on both sides. Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool.

3. 3

   To a bowl add the corn, beans, tomato, cumin, salt and pepper, mix well.

4. 4

   To a small mixing bowl, combine the sour cream, tabasco sauce, lime and salt. Stir until combined. Set aside.

5. 5

   To a small bowl add the coriander, chili powder, garlic powder, paprika, cumin, salt and pepper, mix well. Sprinkle all over the chicken and mix to coat well.

6. 6

   To a large sauté pan add 1 tablespoon olive oil and heat over medium heat. Sauté the chicken until browned.

7. 7

   Take a cooled tostada shell and add the lettuce, the cooked chicken, corn salsa and drizzle with the sour cream dressing.