Chicken Tostadas

Little Bit's now two years old (okay, she has been for a few months), and I don't feel like I can continue to get away with the "feed her early and then B and I eat after she goes to bed" routine.  Plus, she essentially eats no veggies (just doesn't like them?), so I figured we all needed to sit down and eat the same thing.  I should mention that she's begun to "cook" with me while I'm preparing dinner, and this activity really seems to improve what she's eating, because she wants to eat what she cooks.  I was stunned last week when she readily ate broccoli, which she previously wouldn't touch.

So - that's a long-winded intro to say that I'm trying some new recipes - family-friendly ones, that is.  Here's one that I like a lot.  It's quick, simple, not too heavy (it's still so hot outside) and tasty.  Credit goes to Robin Miller (who has a show on the Food Network).  

Notes:  I obviously didn't put pickled jalapeños on Little Bit's.  And, I garnished with avocado, salsa and sour cream.  She loves sour cream.

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
• 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.