Yield: 24 servings.
Lime Vinaigrette:
2-1/4 cups peanut oil
6 Tbsp. lime juice
6 Tbsp. orange juice
3 Tbsp. Dijon mustard
3/4 tsp. chili powder
3/4 tsp. salt
Lime Crema:
3 cups sour cream
1/4 cup lime juice
1 tbsp. salt
24 quarts chopped Romaine lettuce
24 tostada shells
4-1/2 lb. grilled chicken strips
6 cups cooked black beans
6 cups Controlled Moisture Italian-Marinated Onions
6 cups onions
as needed, Controlled Moisture Italian-Marinated tomatoes
as needed, cilantro sprigs
For Lime Vinaigrette: In blender, blend all ingredients until emulsified. Yields 3 cups.
For Lime Crema: Whisk together sour cream, lime juice and salt.
For Salad, per serving to order: Toss 4 cups lettuce with 1 Tbsp. Lime Vinaigrette. Mound in 1 tostada shell. Toss 3 oz. chicken, 1/4 cup black beans, 1/4 cup peppers and onions and 1/4 cup tomatoes with 1 Tbsp. Lime Vinaigrette. Arrange on top of lettuce. Drizzle with 2 Tbsp. Lime Crema. Garnish with cilantro sprigs.