Santa Fe Southwest Tostada Salad Recipes

Steps:

• Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
• Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
• Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
• Bake in the preheated oven until crispy, 5 to 10 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
• Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Steps:

• 1. In small bowl mash together 1 of the avocados, salad dressing and lime juice. Cover and refrigerate until needed.2. In large nonstick skillet. Cook MORNINGSTAR FARMS Spicy Black Bean Burgers over medium heat for 6 to 8 minutes or until heated through. Remove from skillet. Cool slightly. Cut each burger into 8 strips. Add corn to same skillet. Cook and stir over medium heat for 1 to 3 minutes or until it just begins to brown. Remove from skillet.3. Chop remaining avocado. In large bowl toss together chopped avocado, burger strips, corn, lettuce, tomato, Monterey Jack cheese and cheddar cheese.4. Spread salad dressing mixture over one side of each tostada shells. For each salad on a serving plate, layer one tostada shell, dressing side up some of the lettuce mixture a second tostada shell, dressing side up additional lettuce mixture a third tostada shell, dressing side up and additional lettuce mixture. Repeat with remaining tostada shells and remaining lettuce mixture.5. Serve immediately topped with salsa, sour cream (if desired) and green onions.

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.