Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

Description
Recipe courtesy Robin Miller
 * Show: Quick Fix Meals with Robin Miller
 * Episode: Chicken Crossing
 * Contributed by Catsrecipes Y-Group

Ingredients

 * cooking spray
 * 4 (6-inch) corn tortillas
 * 4 cups shredded lettuce
 * 4 cooked chicken breast halves, cut into 1-inch pieces
 * 1 tomato, diced
 * 1 cup frozen corn kernels, thawed
 * 1 can black beans, rinsed and drained
 * ¼ cup diced pickled jalapenos
 * chopped fresh cilantro leaves, to garnish
 * cilantro-lime vinaigrette, recipe follows

Cilantro-Lime vinaigrette

 * ⅓ cup chicken broth
 * 2 tablespoons olive oil
 * 2 teaspoons honey mustard
 * 1 teaspoon lime zest
 * 2 tablespoons fresh lime juice
 * 2 tablespoons fresh cilantro leaves, finely chopped
 * salt and ground black pepper

Directions

 * 1) Preheat oven to 400°F.
 * 2) Coat a large baking sheet with cooking spray.
 * 3) Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray.
 * 4) Brush in cooking spray to coat.
 * 5) Bake 5 to 6 minutes, until golden brown.
 * 6) Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos.
 * 7) Sprinkle cilantro over top to garnish, if desired.
 * 8) Drizzle with cilantro-lime vinaigrette.

Cilantro-Lime vinaigrette

 * 1) In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper.
 * 2) Cover with lid.
 * 3) Shake to combine.
 * 4) To serve, drizzle over chicken tostada.