Southwestern Tostada Salad

When I tell people that we rarely eat meat, the response is typically the same: "what do you eat then? Salad?"

I get emails asking me to share meatless recipes. So, I am going to start putting a few more on here.

While this is a salad, it is not all we eat. We still have Chinese food, pizza, tacos, spaghetti etc. I usually cut out some or all of the meat called for in a recipe and replace it with beans or grains. I will talk more about that in a later post, though.

For now, here is a really filing and yummy salad, thanks for the recipe Shari. I did cook up ONE chicken breast for this meal. I split it between 4 large salads and had enough left over for 2 more salads. Even my kids devoured this meal. They love all the fresh veggies (especially the sprouts) but the big leafy greens are often hard for them to handle. They cant stick them with their forks and they are too big to put in their mouths sometimes. I dont mind much, as long as they eat the other veggies in their bowls.

Southwestern Tostada Salad

Dressing:
1/4 cup apple cider vinegar
3 T honey
1 1/2 t. cumin
1/4 t salt
dash of pepper
combine all ingredients and set aside for about an hour.

Salad:
you can mix and match any of this to your liking. If you like tomatoes, use a lot. If you dont care for onions, omit them. If you want to go totally meatless, omit the chicken.
1 T olive oil
1 - 2 chicken breast, cut into chunks
1/2 t. garlic salt
frozen sweet corn
tomatoes
green onions, thinly sliced
avocados, peeled and chopped
lettuce, or any green blend
red pepper
Monterrey Jack Cheese
3 cups crushed tortilla chips
black beans (1 15 oz can or 2 cups if you cook them yourself)
olives

Heat oil in a skillet and saute chicken until no longer pink. Transfer to a bowl and sprinkle with garlic salt. Stir in corn and put in refrigerator for about an hour. Cut up other veggies while chicken is cooling.
Toss all ingredients together and top with dressing. You can also top this with sour cream or salsa.