Chicken 'n Peas Tostada

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 cups torn spinach leaves
• 2 cups torn red leaf lettuce
• 2 cups torn iceberg lettuce
• 1 cup frozen baby peas, thawed
• 1 cup canned black-eyed peas, rinsed, drained
• 1/2 cup frozen whole kernel corn, thawed
• 3 roma tomatoes, chopped
• 4 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1 cup shredded monterey jack cheese
• 1 cup coarsely crushed tortilla chips
• sour cream
• fresh cilantro stem
• 1/4 cup wine vinegar
• 3 tablespoons lime juice
• 3 tablespoons honey
• 1/2 teaspoon garlic pepper seasoning
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 chicken:.
• 2 cut chicken breasts into strips and place in medium bowl.
• 3 add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken.
• 4 cover and refrigerate 30 minutes, stirring once.
• 5 remove chicken from marinade with slotted spoon.
• 6 in large nonstick frypan sprayed with cooking spray, place chicken and saute over medium high heat about 5 minutes or until lightly browned and no longer pink.
• 7 assembly:.
• 8 in large bowl, place spinach, red leaf lettuce and iceberg lettuce.
• 9 toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro.
• 10 mix dressing ingredients.
• 11 pour dressing over mixture; toss.
• 12 add cheese and tortilla chips; toss gently.
• 13 to serve, place salad mixture on platter and arrange chicken strips on top. garnish with sour cream and cilantro sprigs.