Mexican Chicken Salad Tostadas
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.
Servings: 4
Calories: 305kcal
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
Serving: 2tostadas | Calories: 305kcal | Carbohydrates: 36.5g | Protein: 27.1g | Fat: 8.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.7g | Cholesterol: 78.8mg | Sodium: 1258mg | Potassium: 507mg | Fiber: 6.3g | Sugar: 8.5g
