Best 9 Grilled Chicken Tostadas Recipes

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Are you looking for a quick and easy meal that is packed with flavor? Look no further than grilled chicken tostadas! This Mexican-inspired dish is a great way to use up leftover chicken and is a surefire hit with the whole family. With a few simple ingredients and a little time on the grill, you can have a delicious and satisfying meal on the table in no time. So gather your ingredients, fire up the grill, and let's get started!

Here are our top 9 tried and tested recipes!

GRILLED CHICKEN TOSTADAS



Grilled Chicken Tostadas image

This healthy take on chicken tostadas is delicious and easy to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

4 boneless and skinless chicken breast halves
8 corn tortillas (6 inches each)
1/4 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 red onions, sliced into 1/2-inch-thick rounds
Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving

Steps:

  • Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
  • Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
  • Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
  • Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

CORIANDER CHICKEN TOSTADAS WITH REFRIED BEANS AND GRILLED FENNEL



Coriander Chicken Tostadas with Refried Beans and Grilled Fennel image

Provided by Sarah Dickerman

Categories     Food Processor     Bean     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Fennel     Healthy     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 21

Beans:
2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
Fennel and chicken:
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
Assembly:
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs
Lime wedges
Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

  • For beans
  • Place beans and next 5 ingredients in processor; blend to chunky puree.
  • Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
  • For fennel and chicken:
  • Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
  • Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
  • Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
  • Assembly:
  • Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

SIZZLING GRILLED CHICKEN TOSTADAS



Sizzling Grilled Chicken Tostadas image

Enjoy these grilled chicken tostadas made using black beans, guacamole, Old El Paso® shells and taco sauce - a delicious Mexican dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons Montreal chicken grill seasoning
4 teaspoons Sriracha sauce
4 boneless skinless chicken breasts (about 1 1/4 lb)
Grilling spray
1 can (15 oz) refried black beans
8 Old El Paso™ tostada shells (from 4.5-oz box)
1 box (14 oz) refrigerated guacamole
2 cups shredded Mexican cheese blend (8 oz)
1/2 cup Old El Paso™ medium taco sauce
4 cups shredded iceberg lettuce

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Sriracha sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour to marinate.
  • Spray grill rack with grilling spray. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool slightly; chop chicken.
  • To assemble tostadas, spread refried beans over tostada shells. Spread guacamole over beans. Top evenly with chicken and cheese. Stir remaining 1 teaspoon Sriracha sauce into taco sauce; drizzle over tostadas. Place tostadas on grill. Cover grill; cook 2 to 3 minutes or until cheese is melted. Top with lettuce. Serve immediately.

Nutrition Facts : Calories 449, Carbohydrate 26 g, Fat 3 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 904 mg

GRILLED CHICKEN TOSTADAS



Grilled Chicken Tostadas image

Using a tasty Tex-Mex marinade, this tostada gives a decidedly different taste to ordinary tostadas. Placed on a corn tortilla bed, this would make an excellent BBQ party dish and can be folded over to make it kid friendly. You can also use an indoor grill pan making this a great year round dish!

Provided by R.Lynn

Categories     Chicken

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup fresh lime juice (about 3-4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
6 pieces boneless skinless chicken
8 small corn tortillas, 5-6 inches
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded lettuce
green onions (optional) or tomatoes (optional)

Steps:

  • Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
  • Over medium high coals, grill chicken for 5 minutes on each side or until done.
  • Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
  • Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
  • To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.

Nutrition Facts : Calories 268.6, Fat 18.5, SaturatedFat 6.7, Cholesterol 25.1, Sodium 842.9, Carbohydrate 17.7, Fiber 2.1, Sugar 3.9, Protein 10

TOSTADOS



Tostados image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 20

1/2 cup vegetable oil
4 large corn tortillas
Salt
1 whole boneless, skinless chicken breast, pounded flat and thin
1 clove garlic, chopped
1 teaspoon oregano
1 teaspoon chili powder
Juice of a lime
1 tablespoon olive oil
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 can black, pinto or red beans, drained and rinsed
1/4 cup water
Shredded lettuce
Chopped tomatoes
Chopped red onion
1 cup grated Monterey jack
Cilantro leaves
1/2 cup salsa
3/4 cup sour cream

Steps:

  • In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
  • In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
  • Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
  • Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

GRILLED CHICKEN TOSTADAS AL CARBON WITH GRILLED TOMATILLOS AND QUESO FRESCO



Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco image

These chicken tostadas feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos. Instead of frying tortillas for the base, we charred them on the grill for a slightly crisp but smoky flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lime juice
2 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
Nonstick cooking spray
4 (8-inch) flour tortillas
1 pound tomatillos, removed from husk and rinsed
1 tablespoon olive oil
2 cups shredded romaine lettuce
2 ounces queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving

Steps:

  • Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
  • Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
  • Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.
  • Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.

Nutrition Facts : Calories 365.5, Fat 11 grams, SaturatedFat 2.6 grams, Cholesterol 70 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 33 grams

CHICKEN TOSTADA RECIPE WITH GRILLED CHICKEN



Chicken Tostada Recipe with Grilled Chicken image

Chicken Tostadas are topped with refried beans, grilled chicken, cheese, and a handful of other ingredients that make this a quick, easy, and delicious dinner recipe.

Provided by Great Grub, Delicious Treats

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 9

3 cups grilled chicken, (cut into bite-size pieces)
15 ounce can refried beans
8 ounce block Pepper Jack cheese, (shredded)
1 medium onion, (diced)
1 red bell pepper, (stem and seeds removed, diced)
1 jalapeno, (stem and seeds removed, diced)
1 teaspoon oil
4 ounce can diced green chilies
6 tostada shells

Steps:

  • Heat oil in a large frying pan over medium-high heat.
  • Add onions, bell pepper and jalapeno, stir and cook until tender.
  • Remove from the pan and set aside.
  • Add chicken and diced green chilies to the same pan and heat over medium heat.
  • Cook for 5-7 minutes or until heated through.
  • Heat refried beans in a small pot over medium heat.
  • Spread a thin layer of beans onto each tostada.
  • Sprinkle with shredded cheese, then top with chicken and then onions and peppers.
  • Top with additional desired topping and enjoy.

Nutrition Facts : Sodium 859 mg, Sugar 4 g, Fiber 5 g, Cholesterol 93 mg, Calories 406 kcal, TransFat 1 g, SaturatedFat 9 g, Fat 19 g, Protein 35 g, Carbohydrate 23 g, UnsaturatedFat 8 g, ServingSize 1 serving

GRILLED CHICKEN TOSTADAS



Grilled Chicken Tostadas image

Make and share this Grilled Chicken Tostadas recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 (6 ounce) boneless skinless chicken breast halves
1 tablespoon fresh lime juice
1 tablespoon 40% low-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
cooking spray
6 (8 inch) flour tortillas
6 cups packaged Coleslaw
1 (7 ounce) can green chili salsa
4 cups chopped tomatoes
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkin seeds (optional)

Steps:

  • Prepare grill, or heat a grill pan over medium-high heat.
  • Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
  • Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
  • Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas.
  • Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro.
  • Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Nutrition Facts : Calories 475.5, Fat 14.2, SaturatedFat 5, Cholesterol 92.3, Sodium 875.9, Carbohydrate 52.7, Fiber 5.8, Sugar 6.3, Protein 36.3

GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA



Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa image

In this Mexican-styled recipe, blistered tomatillos meet fresh cilantro in a spicy, earthy salsa that ties together the other flavors in these crispy tostadas: smoky grilled chicken and creamy mashed beans spiced with chipotle in adobo, coriander, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h30m

Yield Makes 10 to 12

Number Of Ingredients 19

1 tablespoon safflower oil
1/2 medium white onion, finely chopped (1 cup)
1 teaspoon coriander seeds
2 teaspoons minced chipotle in adobo (with sauce)
Kosher salt
1/2 teaspoon ground cinnamon
1 can (15.5 ounces) red kidney beans, undrained
1/2 cup low-sodium chicken broth
12 ounces tomatillos, husked, rinsed, and dried
1/2 medium white onion, cut into 4 wedges
3 cloves garlic, peeled
2 jalapenos, stems removed
1 bunch cilantro
1/4 cup low-sodium chicken broth
1 tablespoon fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper
1 pound boneless, skinless chicken thighs
1 tablespoon safflower oil
Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving

Steps:

  • Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
  • Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
  • Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
  • Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
  • Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

Tips:

  • Use a variety of toppings: The beauty of tostadas is that they can be topped with just about anything. Get creative and use your favorite ingredients, such as shredded chicken, black beans, corn, tomatoes, lettuce, cheese, salsa, sour cream, and guacamole.
  • Don't overload the tostadas: While you want to add a variety of toppings, be careful not to overload the tostadas. Otherwise, they will become soggy and difficult to eat.
  • Use a good quality tortilla: The tortilla is the foundation of the tostada, so it's important to use a good quality one. Look for tortillas that are fresh and pliable.
  • Toast the tortillas: Toasting the tortillas gives them a nice crispy texture. You can toast them in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for 5-10 minutes.
  • Be careful not to overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is cooked through but still juicy.
  • Use a flavorful marinade: Marinating the chicken adds flavor and helps to keep it moist. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with ingredients like yogurt, spices, and citrus juice.

Conclusion:

Grilled chicken tostadas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a variety of toppings to choose from, tostadas are a versatile dish that can be customized to your liking. So next time you're looking for a tasty and healthy meal, give grilled chicken tostadas a try.

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