product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

East-Meets-Southwest Chicken Tostada Salad

Serves 6
Time 1 hr
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.
Special Diets:
Ingredients
  • 2 boneless, skinless chicken breasts, split (4 chicken breast halves)
  • 6 tablespoons lime juice, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1 clove garlic
  • 6 tablespoons fresh cilantro leaves
  • 2 teaspoons white miso paste
  • 1/2 teaspoon agave nectar
  • 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, chopped
  • 2 avocados, halved and sliced
  • 6 tablespoons pumpkin seeds, toasted
  • 3 ounces tortilla chips
  • 1/2 teaspoon ground black pepper, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Pat chicken breast halves dry and place in a non-reactive dish with 2 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Toss to coat and marinate for 30 minutes to one hour.

Preheat the 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 remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

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.

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.
  • 2 boneless, skinless chicken breasts, split (4 chicken breast halves)
  • 6 tablespoons lime juice, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1 clove garlic
  • 6 tablespoons fresh cilantro leaves
  • 2 teaspoons white miso paste
  • 1/2 teaspoon agave nectar
  • 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, chopped
  • 2 avocados, halved and sliced
  • 6 tablespoons pumpkin seeds, toasted
  • 3 ounces tortilla chips
  • 1/2 teaspoon ground black pepper, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.