Bahama Breeze Grilled Chicken Tostada Salad

4 each 6 ounce chicken breasts, boneless, skinless
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounce finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup ooked corn kernels
4 oz sliced roasted peppers (red, yellow or poblano)
8 oz Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan

  • (Recipes below)
  1. Preheat oven to 375 degrees. 2. Season chicken on both sides with Creole
    seasoning and kosher salt. Grill on each side until done, or until chicken
    reaches 165 - 170ยบ F. Remove from grill. 3. While chicken is grilling, lay
    tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch
    apart over the whole tortilla. Lightly brush with olive oil and bake in
    preheated oven for about five minutes or until lightly browned. Evenly
    sprinkle cheese onto tortillas and continue baking until cheese is
    completely melted. 4. Place two tortillas on each of four plates. Toss
    spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4
    of the mixture on top of each plate of tortillas. Sprinkle tomato salsa over
    salad mix.

  2. When done, slice the grilled chicken on a clean cutting board and place
    on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Citrus Vinaigrette

2 Tbsp olive oil 2/3 cup rice wine vinegar 1/3 cup orange juice 1 Tbsp Dijon
mustard 1 tsp honey 2 tsp minced garlic 1 Tbsp minced shallots 1/2 tsp
Creole seasoning 2 Tbsp chopped fresh cilantro

Mix all ingredients together. Refrigerate.

Chimichurri Sauce

3/4 cup extra virgin olive oil 1/3 cup rice wine vinegar 1/2 cup fresh
squeezed lemon juice 2 tsp kosher salt 1/2 tsp black pepper 1 bunch (1 1/2
ounces)flat-leaf parsley, stemmed and minced 1/2 bunch (1/2 ounce) cilantro,
stemmed and minced 1/2 tsp dried oregano 4 tsp minced garlic Scallion tops,
thinly sliced


1.Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a
medium bowl. Using a wire whisk, mix until evenly blended.

  1. Add all remaining ingredients and, using a rubber spatula, gently mix
    until evenly blended. The mixture should be highly seasoned; add more salt
    or vinegar, if desired. Refrigerate for up to three days.

Tomato Salsa

1/3 lbs plum tomatoes, seeded and diced 1/2 cup finely diced red onion 2
cloves garlic, minced 2 Tbsp chopped fresh cilantro 1 fresh jalapeno (about
2 tsp)stemmed and finely diced 1 tsp Creole seasoning blend 2 Tbsp extra
virgin olive oil Juice of one lime kosher salt, to taste

Mix all ingredients together. Refrigerate

From Bahama Breeze

does anyone have a recipe for bahama breeze island citrus salad dressing?

I need the grilled chicken tostada salad from the cheesecake factory. Please!