Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

Ingredients

• 1 can black beans rinsed drained
• 4  chicken breast halves cooked cut into 1-inch pieces
• 0.3 cup chicken broth 
• 1 cup corn kernels frozen thawed
• 4 6-inch corn tortillas 
• 1 leaves cilantro to garnish fresh chopped
• 2 tablespoons cilantro leaves fresh finely chopped
• 4 servings salt and ground pepper black
• 2 teaspoons dijon honey mustard 
• 4 cups lettuce shredded
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest 
• 2 tablespoons olive oil 
• 0.3 cup jalapeño peppers diced
• 1  tomatoes diced

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray.
3. Brush in cooking spray to coat.
4. Bake 5 to 6 minutes, until golden brown.
5. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos.
6. Sprinkle cilantro over top to garnish, if desired.
7. Drizzle with Cilantro-Lime Vinaigrette.
8. In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.