Chicken salad spectacular - Recipe

Sunset, June, 2000 by Linda Lau Anusasananan

Chicken Tostada Salad

PREP AND COOK TIME: About 20 minutes

NOTES: Tortillas can be baked (through step 2) up to 1 day ahead; store airtight at room temperature.

MAKES: 4 servings

About 2 tablespoons salad oil

8 flour tortillas (8 in. wide)

Salt

1 can (16 oz.) refried beans

1/4 cup fat-skimmed chicken broth

1/2 cup shredded jack cheese

4 cups finely shredded cabbage or shredded iceberg lettuce

3 cups shredded cooked chicken (see box, page 182)

Tomato-corn salsa (recipe follows)

3/4 to 1 cup homemade or purchased guacamole (recipe follows)

1/3 to 1/2 cup sour cream

1/3 cup thinly sliced green onions (including tops)

4 radishes, rinsed (optional)

Pepper

1. Pour 1 cup water and 2 tablespoons oil into a 9-inch pie pan. Stack 4 tortillas and cut stack into 8 wedges. One at a time, dip tortilla wedges and whole tortillas briefly in water mixture, just to coat. Drain briefly and place in a single layer on 2 oiled 14- by 17-inch baking sheets. Sprinkle lightly with salt.

2. Bake in a 450[degrees] oven until wedges and whole tortillas are crisp and lightly browned on both sides, turning once, 6 to 8 minutes total. Cool on sheets.

3. Meanwhile, mix refried beans and broth in a microwave-safe bowl. Cover with microwave-safe plastic wrap and heat in a microwave oven at full power (100%) until hot, about 2 minutes, stirring once about halfway through.

4. Place 1 whole tortilla on each of 4 dinner plates. Spread each with about 1/4 of the bean mixture. Layer 1/4 of each of the following over beans: jack cheese, cabbage, chicken, salsa, guacamole, sour cream, and green onions. Garnish each salad with a radish. Arrange tortilla wedges evenly around bases of salads. Add salt and pepper to taste.

Per serving: 824 cal., 38% (315 cal.) from fat; 51 g protein; 35 g fat (9.5 g sat.); 80 g carbo (6.8 g fiber); 1,000 mg sodium; 102 mg chol.

Tomato-Corn Salsa

PREP TIME: About 10 minutes

NOTES: If making up to 6 hours ahead, cover and chill. To save time, instead of making the salsa from scratch, you can purchase 1 1/2 cups refrigerated tomato salsa and add 1/2 cup thawed frozen corn kernels.

MAKES: 2 cups

Mix 1 cup chopped firm-ripe tomatoes, 1/2 cup thawed frozen corn kernels, 1/2 cup chopped onion, 1/4 cup chopped fresh cilantro, 3 tablespoons lime juice, 3 to 4 tablespoons minced fresh jalape[tilde{n}]o chilies, and salt and pepper to taste.

Per 1/2 cup: 41 cal., 9% (3.6 cal.) from fat; 1.4 g protein; 0.4 g fat (0 g sat.); 10 g carbo (1.5 g fiber); 7.9 mg sodium; 0 mg chol.

Guacamole

Peel and pit 1 avocado (3/4 lb.). In a bowl, coarsely mash. Add 1 to 2 tablespoons lime juice, 1 clove garlic (peeled and pressed or minced), and salt to taste. Makes about 1 cup.

Per 1/4 cup: 104 cal., 84% (87 cal.) from fat; 1.3 g protein; 9.7 g fat (1.6 g sat.); 5.2 g carbo (1.3 g fiber); 7.1 mg sodium; 0 mg chol.

Chinese Chicken Salad

PREP AND COOK TIME: About 1 hour

NOTES: A classic Chinese chicken salad is a fundraising specialty of the Chinese American Women's Club of Santa Clara County, California. This is an adaptation of the recipe in the club's cookbook, Chinese Cooking: Our Legacy (C.I. Printing, San Jose, 1997; $27; Box 5091, San Jose, CA 95150).