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Farmhouse Ranch Chopped Salad Tostadas

Recipe by Tiffani Thiessen - Farmhouse Ranch Chopped Salad Tostadas

This recipe is bursting with flavor! Smoky chili-lime chicken, golden crisp tostadas, melty cheese, and a zesty corn and black bean medley, all crowned with a cool, creamy jalapeño ranch-dressed salad. Every bite is a balance of heat and crunch, spice and cream, boldness and comfort.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

Chili Spice

  • 2 teaspoons ancho chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt 
  • ½ teaspoon granulated garlic
  • ½ teaspoon light brown sugar
  • ½ teaspoon white pepper
  • ½ teaspoon ground cumin

Chili-Lime Chicken

  • 1lb (455g) boneless, skinless chicken breast, at room temperature, pounded to ¼” thick
  • 5 tablespoons extra-virgin olive oil, divided 
  • 1 small lime, zested (save the lime for juicing)
  • 1 garlic clove, grated
  • 2 tablespoons chili spice (see recipe), divided

Jalapeno Ranch Dressing

Corn & Black Beans

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups (189g) fresh corn kernels (from about 2 ears of corn)
  • 1 (15oz/425g) can black beans, drained and rinsed
  • 1 teaspoon chili spice (see recipe)
  • 1 small lime, juiced
  • Kosher salt, to taste 

Tostadas

  • 4 (6-inch/15cm) corn tortillas
  • 1 cup (250ml) neutral oil, such as vegetable or canola 
  • 8oz shredded Oaxacan cheese 
  • 1 ½ teaspoons chili spice 

Garnish:

  • Shaved radishes
  • Crumbled cotija cheese 
  • Cilantro leaves with tender stems
  • Charred lime 

Instructions
 

  • Arrange an oven rack in the middle position and preheat the oven to 400F.
  • To make the chili spice, add all ingredients to a small bowl and mix to combine. Set aside.
  • To make the chicken: To a shallow baking dish, whisk together 3 tablespoons of olive oil, the lime zest and grated garlic.
  • Lay the chicken breast into the dish and coat both sides with the oil. Season one side of both breasts with 1 tablespoon of chili spice. Flip and season the opposite side of both breasts with the remaining 1 tablespoon. Set aside to marinate at room temperature for 10 minutes. 
  • To make the jalapeno ranch dressing: heat a medium cast-iron skillet over medium-high heat. Add the jalapeno and char for 8-10 minutes, turning occasionally to ensure the skin is blackened and the flesh is softened. Remove from the pan and place in a bowl. Cover with plastic wrap to steam for 5 minutes. Using paper towels or the back of a knife, scrape the charred flesh off the jalapenos. Discard the skin and finely chop the flesh. Add the jalapeno to the packaged ranch dressing and stir to combine. Set aside or refrigerate until ready to use. 
  • For the corn and black beans: Into the same hot cast-iron skillet, heat the olive oil. Add the corn and black beans and season with the chili spice. Cook, stirring occasionally, for 3-5 minutes until the corn is slightly blistered. Remove from the pan into a bowl. Squeeze the fresh lime over top and toss to combine. Season with salt, to taste. Set aside. 
  • To cook the chicken: heat the same cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil to coat the bottom of the pan. Add the chicken and cook for 3 minutes per side until the internal temperature reads 165F. Remove from the pan onto a cutting board and roughly chop into bite-sized pieces. Set aside. 
  • To make the tostadas: Place a cooling rack into a baking sheet. In a medium, high-sided skillet, heat the oil over medium heat until shimmering. In batches, fry one tostada for 2 minutes per side until crispy. Remove to the prepared cooling rack and immediately season with a generous sprinkle of chili spice and a pinch of salt. Repeat with the remaining 3 tortillas. To each fried tortilla, add a heaping 1/3 cup of Oaxacan cheese and ¼ cup of corn and black beans. Divide the chopped chicken among the four tostadas and bake in the oven on the middle rack for 4-5 minutes until the cheese is melted. Remove from the oven and set aside to cool just slightly. 
  • To assemble the salad: add the Fresh Express Farmhouse Ranch salad greens into a serving bowl. Drizzle the jalapeno ranch dressing all over the salad and toss to combine. Top with sliced radish, cotija cheese and cilantro.
  • To serve, place once tostada onto a serving plate. Top with a serving of Farmhouse Ranch chopped salad and finish with a squeeze of charred lime.