Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

• 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
• 1/4 cup diced pickled jalapenos
• Chopped fresh cilantro leaves, to garnish
• Cilantro-Lime Vinaigrette, recipe follows

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

1/3 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

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