Best 4 Tostada Chicken Salad Recipes
Tostada chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It is a great way to use up leftover chicken, and it can be customized to your liking. With a few simple ingredients and a little bit of time, you can easily create a tostada chicken salad that is both flavorful and satisfying.
Here are our top 4 tried and tested recipes!
CHICKEN TOSTADA SALAD
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.
Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN TOSTADA SALAD
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. 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 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.
Nutrition Facts : Calories 326 g, Fat 18 g, Fiber 6 g, Protein 24 g
TOSTADA CHICKEN SALAD
Cooking for two? This Southwestern specialty is intended for folks just like you.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
- Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.
Nutrition Facts : Calories 340, Carbohydrate 15 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 1 1/2 g
LOW-FAT CHICKEN TOSTADA SALAD
An healthful, tasty, and satisfying salad that makes three meal-sized servings. Created for RSC #10.
Provided by Debs Recipes
Categories Chicken
Time 20m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
- Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
- Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.
Nutrition Facts : Calories 287.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 52.5, Sodium 414.3, Carbohydrate 32.3, Fiber 8.2, Sugar 2.1, Protein 25.8
Tips:
- For the best flavor, use ripe avocados.
- If you don't have any tostada shells, you can use tortilla chips or crackers instead.
- Feel free to add other toppings to your tostada salad, such as diced tomatoes, onions, or cilantro.
- If you're short on time, you can use a store-bought rotisserie chicken instead of cooking your own.
- To make a vegetarian version of this salad, simply omit the chicken and add more beans or vegetables.
Conclusion:
Tostada chicken salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It's also a great way to use up leftover chicken. With its combination of fresh vegetables, creamy avocado, and crispy tostada shells, this salad is sure to be a hit with everyone at your table.
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