Grilled Chicken Salad Tostada With Citrus Vinaigrette - cooking recipe

Ingredients

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
Citrus Vinaigrette
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

Preparation

Chicken: Preheat oven to 375 degrees.
Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170\u00b0F. Remove from grill.
While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
Vinaigrette:
Mix all ingredients together. Refrigerate drizzle salad before serving.