Chicken Tostada Salad

Chicken Tostada Salad // shutterbean

Happy Seis de Mayo!!! Did you eat tacos yesterday? I hoped to but the weather was a little rainy/grey so I made this Mexican Chicken Soup instead. If I was a better food blogger, I would have posted this recipe last week and I would have lead you to some of my favorite Mexican recipes from the past (Shrimp Tacos, Taquitos,  Mexican Popcorn, Stuffed Poblanos,  Goat Cheese GuacamoleCilantro LimeadeCinnamon Sugar Tortillas,  Coconut Tres-Leche Cake).  But I didn’t…OOPS.

Chicken Tostada Salad // shutterbean

So here I am the day after Cinco de Mayo showing you an easy Chicken Tostada Salad recipe. If you’re anything like me, you could eat Mexican food all day/everyday. I seriously never get sick of it. Well…maybe when I was in Mexico for a week I might have…

Chicken Tostada Salad // shutterbean

With it staying light outside later (HOORAY) and the ease of this recipe, I’m able to show you something I made after work. This means that if I can do all of this and make a meal for my family, you’ll be able to do this in no time. It’s a wonderful recipe and a perfect way to use any leftover rotisserie chicken you may have. Both me and the husband ate two each. This is totally going into the weekly rotation.

Do we still get to drink margaritas today? Please say yes.

And we’re off!

This is a great recipe if you want to use leftover roasted chicken.

Chicken Tostada Salad // shutterbean

First we make our tostadas. Oil them up. Put them on a baking sheet & bake.

Chicken Tostada Salad // shutterbean

Saute onions in oil. Add garlic and then add the cooked chicken with chili powder & water. Squeeze lime on top.

Chicken Tostada Salad // shutterbean

After the tortillas have browned, add the cheese & put back in the oven to melt.

Chicken Tostada Salad // shutterbean

Mix lettuce with lime juice.

Chicken Tostada Salad // shutterbean

MELTED.

Chicken Tostada Salad // shutterbean

ASSEMBLY LINE.

Chicken Tostada Salad // shutterbean

Let’s get ready to top.

Chicken Tostada Salad // shutterbean

Add all the good stuff on there.

Chicken Tostada Salad // shutterbean

Top with sour cream & hot sauce!

Chicken Tostada Salad // shutterbean

DONE. IN NO TIME!!!!!

Chicken Tostada Salad

makes 4

recipe slightly adapted from Everyday Food 

  • 4 corn tortillas
  • 3 teaspoons extra-virgin olive oil
  • 3/4 cup grated Monterey Jack cheese (2 ounces)
  • 1/2 small red onion, diced small
  • 1 1/2 teaspoons chili powder
  • 2 garlic cloves, minced
  • breast meat from 1 rotisserie chicken, torn into bite-size pieces
  • coarse salt and ground pepper
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1/2 head romaine lettuce (6 ounces), shredded
  • 1 tomato, seeded and chopped
  • 1 avocado, halved, pitted, peeled, and diced small
  • Fresh cilantro, for serving
  • sour cream, for serving
  • hot sauce, for serving

Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/2 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro. Add a dollop of sour cream to each tostada and finish with hot sauce, if desired.

Related Posts Plugin for WordPress, Blogger...

48 Comments

say something
  • May 6, 2013

    Those melty cheese shots. YES. Melty cheese makes everything all better! And so does avocado and sour cream!

  • May 6, 2013

    Oooh they look so healthy and inviting!
    I think I’ve got those things kicking around in the back of the fridge….hello lunch :)
    x x

  • May 6, 2013

    I could never get sick of mexican, so these are perfect! Melty cheese=YES, please!!!

  • jenny
    May 6, 2013

    oh YUM. these look great for every day of May!

  • May 6, 2013

    Looks lovely for a belated Cinco de Mayo celebration!

  • May 6, 2013

    This looks amazing! …and I’m pretty sure I have all the ingredients right now. I will be making this ASAP!

  • May 6, 2013

    Me want that.

    (sorry for saying it like that)

  • i would take this taco all year long too :)

  • May 6, 2013

    this is happening in my house tonight. just made my grocery list. YUM.

    • Tracy
      May 6, 2013

      AWESOME!

  • May 6, 2013

    i celebrated the day before with an awesome mexican seafood extravaganza!

  • Ashley
    May 6, 2013

    These look so amazing! I can’t wait to make them!

  • May 6, 2013

    Hooray!! I celebrated yesterday, but I love Mexican food too and could totally use an excuse to celebrate again! :)

  • Love this. Tostadas are like the perfect use-it-up vehicle for all kinds of goodness. This chicken version is totally winning!

  • May 6, 2013

    YUM! Love this. Can’t handle the goodness.

  • Every day is Cince de Mayo in our house…. well minus the tequila. I am not going to lie to you, I definitely ate a tostada similar to this for breakfast yesterday. No shame. I cannot wait to give this recipe a go!

  • May 6, 2013

    this is like my ultimate meal

  • May 6, 2013

    Super duper love this! Melty and crunchy and avocado? Yes please!! I kept loving it even more as I kept scrolling through the photos

  • pricila
    May 6, 2013

    tostadas are the go to quick meal in my house. We smear refried beans on the tortilla and some queso fresco. so yummy! I know what I am making for dinner tonight.

    • Tracy
      May 6, 2013

      Yum yum yum! Next time I’m doing beans.

  • May 6, 2013

    Tostadas are our “go to” meal. I never get sick of them!

  • May 6, 2013

    I love tostadas…especially with some salad piled on top. You get to the bottom crispy layer with all the sauce. MMMMmmm so good!

  • Love the fresh toppings!! Yum :D

  • Melissa
    May 6, 2013

    What is your go-to hot sauce? I have tried several but I can’t seem to find one that I love. (This is coming from a prego girl so it’s clearly a very important question)

    • Tracy
      May 6, 2013

      I really love Tapatio & Tabasco in Chipotle flavor. Crystal is pretty good too!

  • Sheri B
    May 6, 2013

    I made this tonite for dinner – my daughter & I LOVED it!
    Thank you!!!!

  • May 6, 2013

    This is beautiful! All that freshness on a crispy tortilla. I wonder if my hubs would eat this. Food that requires fingers to eat is always fun :-)

  • Jenna
    May 6, 2013

    I love Mexican food & can eat it most days if not every single day. I’m going to try swapping out the chicken for black beans. I just tidied up my cupboards and found 4 packs of corn tortillas so these may need to go into heavy rotation for a while!

  • May 7, 2013

    Easy. Cheesy. Covergirl. Mexi food is for every day, not just the cinco day.

  • May 7, 2013

    Looks sooo good! Love the idea of baking the tortillas rather than actually deep frying them! I’m crazy about mexican food too….We had a huge feast on Sunday and then yesterday I went oriental. So, I surprise myself too.

  • May 7, 2013

    Mexican every day! These look amazing.

  • Love your blog. I found out about your blog through Time’s article, “50 Best Websites.” Anyway, I like your voice and writing style. Looking forward to more good foodie pics!

  • May 7, 2013

    These looks so good, Tracy. I could eat Mexican food every day, too, think. Can’t wait to try these.

  • May 7, 2013

    Yes to seis de Mayo! I think we should make it the new holiday!

  • I could eat this every. single. day!

  • May 8, 2013

    I make burritos often, these tostadas will be a good way to mix things up. I’m ion to try pinto beans, yum!

  • May 13, 2013

    You inspired me…we made these last night (with a few of our own adjustments)…so delicious and filling!

  • Leslie
    May 16, 2013

    Hi Tracy,

    Love this recipe; it provided a great way to use up some leftover bbq chicken and we all liked the flavors. But did you use a full cup of water when prepping the chicken? I used one cup, but it took much longer than two minutes to cook off (and seemed like it would dilute the seasonings).

    • Tracy
      May 16, 2013

      I would change it to 1/2 cup then! I think my burner was SUPER hot and the cup went quickly.

      • Leslie
        May 16, 2013

        Thanks!

  • Darci
    July 30, 2013

    Made this today using leftover BBQ chicken and salsa for the tomatoes….it was fabulous. Thanks for another great recipe.

Leave a reply

*
*

Trackbacks & Pings