Chicken Tostada Salad

Ingredients (4 servings)

4 each- 5 inch flour tortillas
2 tablespoons olive oil (plus more for brushing on tortillas)
Boneless skinless chicken breast, cut into bit size pieces

For the chicken seasoning
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon garlic powder
1 tablespoon smoked paprika
1 teaspoon salt
Pinch ground black pepper
1/4 teaspoon ground cumin

For the toppings
Corn salsa (recipe)
2 tablespoons canned black beans, drained
1 head iceberg lettuce, chopped

For the dressing
4 tablespoons Mexican crema
2 teaspoons Chipotle tabasco sauce
Juice from 1 lime
1 teaspoon fresh cilantro, chopped
Small pinch of salt

Directions

Preheat oven to 350 degrees F.
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.
Prepare salsa.
In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
Sprinkle the chicken seasoning to the chicken and mix well.
In a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
Sauté chicken until browned. Remove from pan and set aside.
Take a cooled tostada shell and add the iceberg lettuce.
Add the cooked chicken, then the corn salsa and drizzle with the crema dressing.
Serve with your favorite toppings, cheese, sour cream, avocado.

Source: http://www.culinaryginger.com/2014/05/chicken-tostada-salad.html