Grilled Chicken Salad Tostada With Citrus Vinaigrette

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Nutrition per serving    (USDA % daily values)
CAL
2076
FAT
235%
CHOL
105%
SOD
385%

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Ingredients for 4 servings

8 small flour tortillas

6 (4 ounce) boneless skinless chicken breasts

4 ounces sliced roasted peppers (red, yellow or poblano)

6 cups mixed baby lettuces and spring greens , washed, dried and torn

1/2 teaspoon kosher salt

12 ounces finely shredded cheese (Mexican blend)

1/4 cup chimichurri sauce (see Chimichurri Sauce )

1/2 cup citrus vinaigrette (see recipe below)

2 tablespoons olive oil

8 ounces salsa (see Tomato Salsa )

2/3 cup rice wine vinegar

1 teaspoon creole seasoning

1/3 cup orange juice

1 tablespoon minced shallot

1 teaspoon honey

2 teaspoons minced garlic

2 tablespoons chopped fresh cilantro

1/2 teaspoon creole seasoning

Citrus Vinaigrette

1 tablespoon Dijon mustard

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