Chicken Tostada Salads

When I saw these Chicken Tostada Salads posted on Shutterbean back in May, they screamed for me to make them immediately… actually, that happens with pretty much everything Tracy makes… I mean, have you seen her photography? It just makes everything look glorious, even the mundane. These salads are anything but mundane though. Super quick, fresh and flavorful, they are everything I look for in a meal, especially a summer meal. The crispy, cheesy tortillas make a perfect base for the “salad” that goes on top. The chicken topping is really yummy, and would also make a great filling for tacos.  This is a great recipe for the summer months to beat the heat. Just a short amount of cooking time (even quicker if you use a rotisserie chicken), and super-speedy assembly, and you have an awesome dinner!

Chicken Tostada Salads

Chicken Tostada Salads

Serves 4


4 corn tortillas

3 tsp extra virgin olive oil

2 oz Monterey Jack cheese (about 3/4 cup)

1/2 small red onion, finely diced

1 1/2 tsp chili powder

2 garlic cloves, minced

2 chicken breasts, cooked and shredded (If you want to use a rotisserie chicken, use the breast meat)

1/2 cup water

Coarse salt and freshly ground black pepper

1 Tbsp plus 1 tsp fresh lime juice

1/2 head romaine lettuce (6 oz), shredded

1 tomato, seeded and chopped

1 avocado, diced

Fresh cilantro, chopped, for serving

Sour cream, for serving

Hot sauce, for serving


1. Preheat oven to 400 degrees. Line a baking sheet with tinfoil. Brush each side of the tortillas lightly, with 2 tsp of the olive oil. Place on baking sheet, and bake for about 10 minutes, until crisp and golden brown. Sprinkle the cheese evenly among the tortillas and pop back in the oven for about 3 minutes, until the cheese is melted. Set aside.

2. Place a large skillet over medium-high heat and add the remaining 1 tsp of olive oil. Add half the onion and cook  about 3 minutes, until softened. Add the chili powder and garlic, and cook about 30 seconds, until fragrant. Add the shredded chicken, 1/2 cup water, and season with salt and pepper to taste. Cook about 2 minutes, until the water is evaporated and the chicken is warm. Add 1 tsp lime juice. Remove pan from heat.

3. In a large bowl, toss the shredded lettuce with the remaining lime juice, and salt and pepper to taste. To assemble tostada salads, split the lettuce among the tortillas, and top with the chicken mixture, tomato, avocado, remaining red onion and cilantro. Top with sour cream and hot sauce if desired.

Source: Shutterbean, who adapted it from Everyday Food