Chicken 'N Peas Tostada

Name: Chicken 'N Peas Tostada
Yield: 4.0
Ingredients: 4.0 Boneless Skinless Chicken Breast Halves; 1.0 teaspoon Chili Powder; 1.0 teaspoon Ground Cumin; 0.5 teaspoon Garlic Powder; 2.0 tablespoon Lime Juice; 1.0 tablespoon Olive Oil; 2.0 cup Torn Spinach Leaves; 2.0 cup Torn Red Leaf Lettuce; 2.0 cup Torn Iceberg Lettuce; 1.0 cup Frozen Small Sweet Peas; 1.0 cup Canned Blackeyed Peas; 0.5 cup Frozen Whole Kernel Corn; 3.0 Roma Tomatoes; 4.0 Green Onions; 0.25 cup Chopped Fresh Cilantro; 1.0 cup Shredded Monterey Jack Cheese; 1.0 cup Coarsely Crushed Tortilla Chips Sour Cream Cilantro Sprigs Dressing; 0.25 cup White Wine Vinegar; 3.0 tablespoon Lime Juice; 3.0 tablespoon Honey; 0.25 teaspoon Crushed Red Pepper Flakes; 0.5 teaspoon Garlic Pepper

Chicken 'N Peas Tostada — a community recipe on Potlikkr.

🍽 Serves 4.0

🍗

Ingredients

4.0 Boneless Skinless Chicken Breast Halves
1.0 tsp Chili Powder
1.0 tsp Ground Cumin
0.5 tsp Garlic Powder

+ 18 more ingredients — sign up free to see them all.

Method (preview)

1
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.
2
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. In large bowl, place spinach, red leaf lettuce and iceberg lettuce.

Toss gently and add sweet peas, blackeyed peas, corn, tomatoes, green onions and cilantro. Pour Dressing over mixture...

Cook this tonight? 👨‍🍳

Free members get the full recipe, pantry matching, meal plans and price tools.