Tostada Salad

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Lime juice

  Raw

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ⅛ tsp or 0.2g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, sliced or 57g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Canned black beans

  Low sodium, drained

  ¼ can or 106g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Ranch dressing

  Salad dressing, reduced fat

  1 tbsp or 15g

Directions

1. To make the tortilla shell, preheat the oven to 350°F.
2. Lightly spray an ovenproof ceramic bowl or very large ramekin with olive oil spray and arrange the tortilla inside to make a shell. Place in the oven and bake for 10 minutes.
3. While the tortilla bakes, toss the chicken cutlet with 1 tsp olive oil, a pinch of salt, and the ground cumin and chili powder; let sit for 10 minutes to marinate.
4. Heat a grill pan over medium-high heat and grill chicken for about 3 minutes per side, or until nicely grilled and cooked through. Remove to a plate to rest, toss zucchini with remaining olive oil and a pinch of salt and grill for about 2 minutes per side. Set aside to cool.
5. Cut grilled chicken into small dice and place in a bowl with the chopped romaine, black beans, zucchini and cilantro.
6. Toss salad together and top tostada. Drizzle with ranch dressing and enjoy.