Recipe Talk

The recipe I am having trouble finding was in an issue of Woman's World magazine sometime in March-April 2006.

The chicken was supposed to be marinated in balsamic vinegar, lime juice, and other assorted spices. There was salsa and avocados to be put on the tostada. I cannot remember the details though.

If anyone has any idea as to what I am describing, please help me out! Thanks in advance.

Chicken 'n Peas Tostada Recipe

Chicken is marinaded with the most delicious combo of spices! Marinating time is 30 minutes. Chicken Part: Breast | Preparation Method: Marinade, Saute, Salad | Cuisine Style: Southwestern Paula McHargue Richmond, KY

CHICKEN PREP

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

SALAD INGREDIENTS

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

PRESENTATION

1 cup shredded monterey jack cheese

1 cup coarsely crushed tortilla chips

sour cream

fresh cilantro stems

DRESSING

1/4 cup white wine vinegar

3 tablespoons lime juice

3 tablespoons honey

1/2 teaspoon garlic pepper seasoning

1/4 teaspoon crushed red pepper flakes

4 servings Change size or US/metric
Change to: servings US Metric

35 minutes 30 mins prep

CHICKEN:.
Cut chicken breasts into strips and place in medium bowl.
Add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken.
Cover and refrigerate 30 minutes, stirring once.
Remove chicken from marinade with slotted spoon.
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.
ASSEMBLY:.
In large bowl, place spinach, red leaf lettuce and iceberg lettuce.
Toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro.
Mix dressing ingredients.
Pour Dressing over mixture; toss.
Add cheese and tortilla chips; toss gently.
To serve, place salad mixture on platter and arrange chicken strips on top. Garnish with sour cream and cilantro sprigs.