|Vegan Chicken Tostadas with Cilantro-Lime Vinaigrette|
When we think of comfort food we typically don't associate it with something healthy. This recipe combines the two and it won't make you feel bad for your waistline after. Light and refreshing mixed with spices and a great crunch makes this a perfect lunch or dinner for that family. This dish will not only taste great on the tostada but fantastic as just a salad. You will have plenty of vinaigrette leftover to enjoy again. Living healthy never tasted so good. Enjoy!
Vegan Chicken Tostadas with Cilantro-Lime Vinaigrette
-1 1/2 Tablespoons oil, kind is your choice
-4 (6-inch) corn tortillas, favorite brand (I used stone ground)
-1 bag vegan chicken strips (Gardein or Morningstar)
-1 tomato, diced
-3 or 4 cups shredded lettuce, romaine
-1/3 cup frozen corn kernels, thawed
-1/3 cup canned gorbanzo or black beans, rinsed and drained
-1/2 teaspoon cumin
-1/4 teaspoon black pepper
-1 teaspoon Nutrional Yeast
-salt, to taste
-2 cloves garlic, finely minced
-1/4 medium white onion, sliced
-1/4 red pepper, sliced
-1 chipotle in adobo sauce, finely minced
-1 Tablespoon fresh cilantro, finely chopped
*Cilantro-Lime Vinaigrette, recipe follows
-Chopped fresh cilantro leaves, to garnish
For the Tostada:
Heat oven to 400 degrees
Arrange tortillas on a cookie sheet and coat with 1/2 Tbsp of oil, sprinkle of cumin, and salt & pepper to taste. Bake 8 minutes, flip, bake for another 3 to 5 minutes or until golden brown. Once done transfer the tortillas to a separate platter.
In a large skillet on medium high heat, Add the remaining 1 Tbsps of oil and garlic, saute for 1 minute or until fragrant. Add veggies, beans, and chipotle, Mix to combine and Saute 8 to 10 minutes or veggies are lightly tender (still have a bite). Add vegan chicken strips and nutritional yeast (combine) and cook until cooked through and light brown. Transfer to a serving bowl and wait to use.
Transfer tortillas to individual plates or platter and top with vegan chicken & veggie mixture, lettuce, and tomatoes. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette and serve. Enjoy!
1/3 cup vegan chicken broth
2 tablespoons olive oil
3 Tablespoons Agave Nectar
2 Tablespoons Grey Poupon
1 lime, zested
3 Tablespoons fresh lime juice
1/4 cup fresh cilantro leaves, roughly chopped (they will get chopped finer in processor)
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
In a food processor, place chicken broth, olive oil, agave, mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. process to combine and finely mince all ingredients. To serve, drizzle over Tostada. The vinaigrette is also great on a salad with the chicken mixture by itself.