These chicken salad tostadas are our take on a classic Mexican food, ensalada de pollo. It is an easy dish that features chicken, fresh vegetables, and delicious spices in a creamy dressing all on top of a crispy homemade tostada shell.
Why You’ll Love This Recipe
- These chicken tostadas are the perfect dish for busy weeknights and make for a great meal prep option as well.
- It may be a simple recipe, but it does not lack in flavor! It uses simple ingredients like shredded chicken (which you can make the day of or use leftover rotisserie chicken or canned chicken), colorful veggies, and a flavorful, creamy sauce using spices and Greek yogurt.
- The classic ensalada de pollo typically combines chicken with mixed vegetables, sour cream, or mayo and is served with tostada shells or saltine crackers. For this recipe we opted for homemade tostada shells (which are very easy to make), mixed up the veggies, and used Greek yogurt for the creamy dressing.
Ingredient Notes
- Thin corn tortillas - we use corn tortillas, oil spray, and a little bit of salt to create our own baked tostada shells in the oven. However, you can also buy store-bought tostadas or eat the chicken salad with tortilla chips or saltine crackers.
- Olive oil cooking spray
- Shredded chicken - there are several options you can choose from here, depending on your preference. You can use shredded chicken breasts, leftover rotisserie chicken, and even canned chicken for this recipe.
- Bell pepper
- Red onion - we like to finely dice the red onion in this recipe so it isn't too overpowering. You could swap for green onion if you prefer.
- Jalapeno
- Cilantro
- Corn kernels
- Plain Greek yogurt - we like to use Greek yogurt for the creamy dressing in this recipe, but you could also use a combination of mayonnaise or sour cream instead.
- Honey
- Lime juice
- Garlic powder, cumin, paprika, chili powder, salt, pepper
- Avocado - we like to mash avocado to put on the tostadas as well.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Baking sheet lined with parchment paper*
- Measuring cups and spoons
- Cutting board and knife
- Large bowl
- Small bowl
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Preheat the oven to 425 degrees F. Spray both sides of each corn tortilla with cooking oil spray and lightly sprinkle each side with salt. Place the tortillas on a parchment lined baking sheet.
Bake the tortillas for 8-10 minutes, flipping halfway through, or until they are at your desired level of crispiness. Keep a close eye on the tortillas so that they do not burn.
While the tortillas are baking combine all of the other ingredients, except for the avocado, in a medium mixing bowl.
Mix until well combined. Mash the avocado in a separate small bowl and add lime juice and salt to taste if desired.
Spread mashed avocado along the top of the tortilla and top with the chicken salad mixture.
Tips & Variations
- Feel free to add other vegetables or additions such as black beans. You could also spread a thin layer of refried beans across the tostada shell.
- If you don't want to go to the effort of making tostada shells, you can also eat the chicken salad mixture with tortilla chips or crackers.
- If you're a fan of a little spice, feel free to top with your favorite hot sauce, such as Cholula or Valentina.
FAQ
We recommend storing the Mexican chicken salad in an airtight container in the refrigerator. If you have leftover tostada shells, store them in a ziploc bag on the counter.
This recipe is gluten-free. It can be made dairy free with the substitution of Greek yogurt for a dairy-free plain yogurt or mayonnaise. It is not vegetarian or vegan.
If you like this recipe, check out…
If you make these chicken salad tostadas, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Mexican Chicken Salad Tostadas
Ingredients
- 8 thin corn tortillas
- Olive oil cooking spray
- 3 cups shredded chicken
- 1 bell pepper, diced
- ¼ - ½ red onion, diced
- 1 jalapeño, diced
- ¼ cup cilantro, chopped
- 1 cup corn kernels
- ½ cup plain Greek yogurt
- 1 teaspoon honey
- 2 tablespoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt + more to taste
- ¼ teaspoon fresh cracked pepper
- 1 avocado, mashed (with lime and salt optional)
Instructions
- Preheat the oven to 425 degrees F. Spray both sides of each corn tortilla with cooking oil spray and lightly sprinkle each side with salt. Place the tortillas on a parchment lined baking sheet.
- Bake the tortillas for 8-10 minutes, flipping halfway through, or until they are at your desired level of crispiness. Keep a close eye on the tortillas so that they do not burn.
- While the tortillas are baking combine all of the other ingredients, except for the avocado, in a medium mixing bowl. Mix until well combined. Mash the avocado in a separate small bowl and add lime juice and salt to taste if desired.
- Spread mashed avocado along the top of the tortilla and top with the chicken salad mixture.
Notes
- This recipe is gluten-free. It can be made dairy free with the substitution of Greek yogurt for a dairy-free plain yogurt or mayonnaise. It is not vegetarian or vegan.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Chicken Salad Tostadas."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
*Affiliate links
Leave a Reply