Grilled Chicken Tostada Salad

• 4 each 6oz Chicken Breast, boneless, skinless
• 1 tsp. Creole seasoning blend
• 1/2 tsp. Kosher salt
• 8 small flour tortillas
• 12 ounces finely shredded cheese (Mexican blend)
• 6 cups spring mix of lettuce, washed, dried and torn
• 1/2 cup Citrus Vinaigrette (see recipe below)
• 1/2 cup cooked corn kernels
• 4 oz. sliced roasted peppers (red, yellow or poblano)
• 8 ounces Tomato Salsa (see recipe below)
• 1/4 cup Chimichurri Sauce (see recipe below)
• 1 ripe avocado, quartered and cut into fan
• Citrus Vinaigrette INGREDIENTS:
• 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 INGREDIENTS:
• 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
• Scallion tops, thinly sliced
• 4 tsp. minced garlic
• PREPARATION:
• Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
• 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 3 days.
• Tomato Salsa INGREDIENTS:
• 1 1/2 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
• Kosher salt, to taste
• Juice of one lime
• 2 Tbs. extra virgin olive oil
• Mix all ingredients together. Refrigerate

1. PREPARATION:
2. Preheat oven to 375 degrees.
3. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170u0b0F. Remove from grill.
4. 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 until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
5. Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
6. 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.

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Taken from www.epicurious.com/recipes/member/views/grilled-chicken-tostada-salad-1239513 (may not work)