Chicken Tostada

4 (6 inch) corn tortillas
4 c shredded lettuce
4 cooked chicken breast halves, cut into 1-inch pieces
1 tomato, diced
1 cup corn kernels (use fresh corn off the cob)
1 can black beans, rinsed and drained
1/3 c diced pickele jalapenos
chopped fresh cilantro leaves, to garnish
cilantro lime vinaigrette

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray.  Arrange tortillas on baking sheet.  Bake 5-6 min. 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 T olive oil
2 t honey mustard
1 tsp lime zest
2 T fresh lime juice
2 T 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.  Serve drizzled over chicken tostada.