Ingredients
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Salad
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1 Head Green Leaf Lettuce
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1 Head Green Cabbage
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3 Tomatoes
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.5 Onion
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1 Bunch Cilantro
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1 LimeJuiced
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1 Cup Cotija Cheese
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3 Tablespoons Sour Cream
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Vinaigrette
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.5 Cup Red Wine Vinegar
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1.5 Cups Olive Oil
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2 Tablespoons Honey
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1.5 Teaspoons Dried Oregano
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1.5 Teaspoons Dijon Mustard
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2 LimeJuiced
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Black Beans
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2 Cans Black Beans
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1.5 Teaspoon Garlic Powder
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1 Teaspoon Cumin
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Additional Ingredients
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8 Tostadas
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Optional
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10 Ounces Chicken BreastOptional
Directions
- Prepare Ingredients: Start by preparing all the ingredients for the salad. Cut the lettuce into bite-sized pieces. Finely shred cabbage with a knife or food processor. Finely grate the cotija cheese.
- Prepare Pico: Chop and combine tomatoes, onion, cilantro, and combine in a bowl. Juice lime and add to the bowl with a small amount of salt. Let sit for 20-30 minutes to allow the flavors to combine.
- Cook Chicken (Optional): If using, season chicken breast with salt and pepper and grill or sear until the internal temperature reaches 165°. Remove from the heat and cool to room temperature then cut into bite sized pieces.
- Prepare Black Beans: Empty cans of black beans into saucepan and heat until simmering. Season with salt, pepper, garlic, and cumin and let simmer for 15 minutes. Remove from heat and strain and reserve liquid. Place beans in a bowl and smash with a potato masher or large fork, adding small amounts of the reserved liquid as needed until a thick paste is formed. I like to leave the mixture slightly chunky to give it some texture.
- Mix Vinaigrette: Combine all the ingredients for the vinaigrette into a small bottle or bowl. Juice limes and add to mixture. Stir until combined. Add salt, fresh ground pepper, and additional honey to taste.
- Mix Salad: Drain pico de gallo to remove as much liquid as possible. In a large bowl, combine lettuce, cabbage, pico de gallo (drained), cheese and chicken breast (if using).
- Assemble Salads: If making ahead, please see the meal prep tip below. If eating immediately, set two tostadas on each plate and spread an equal amount of the beans on each. In a large bowl combine the salad with the vinaigrette and stir to combine. Place an equal portion of the salad over the tostadas. Garnish with sour cream and additional grated cotija cheese if desired.
Meal Prep Tip:
As with all salads, it is important to keep the lettuce and other ingredients as dry as possible if you want it to last in the refrigerator. When combining all the ingredients for the salad in step 6, ensure the pico de gallo is as dry as possible. Store the salad, vinaigrette, beans and tostadas each in separate containers. When ready to serve, slightly warm the beans and spread onto the tostadas. Top with salad mixture and vinaigrette. If prepared properly, this salad can last up to two days in the refrigerator.
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2 Comments Hide Comments
This recipe is tagged as vegetarian.
Hi Nolan! Thanks for pointing this out. I had intended it to be a recipe that could be eaten with or without chicken and without chicken, it would be vegetarian. I changed the ingredients to better reflect this and also changed the title. I hope you enjoy the recipe! Let me know your thoughts.