Tropical Chicken Tostada Salad - California Grown

Ingredients

• 5 ounces baby kale (washed)
• 2 medium radishes
• 1 cup thinly sliced purple cabbage
• lime vinaigrette (recipe to follow)
• 3 flour tortillas (I use Mission’s gluten-free flour tortillas)
• extra virgin olive oil
• salt
• ancho chili powder
• 2 tbsp extra virgin olive oil (EVOO)
• 1 cup onion (diced small (about 4 ounces))
• 1 cup pineapple (diced small)
• 1 tbsp finely chopped jalapeño (no seeds)
• 2 tbsp pineapple juice
• 1 ripe medium Hass avocado (diced (about 1 cup))
• 1/2 cup jicama (half matchstick pieces)
• 1/8 tsp salt
• 1/2 tsp lime juice
• 1/8 tsp red pepper flakes
• 1/4 tsp salt
• 2 cups shredded rotisserie chicken
• 1/2 cup cotija cheese
• cilantro or chopped green onions to garnish (if desired)
• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp pineapple juice
• pinch cayenne