Sunday, July 23, 2017

{soups-salads-and-salad-dressings} CHICKEN TOSTADA SALAD



A healthy chicken tostada salad in a baked tostada shell.

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


45" Flour Tortillas
2 TbspOlive Oil, plus more for brushing on tortillas
For The Dressing
4 TbspMexican Crema
2 tspChipotle Tabasco Sauce
Juice From 1 Lime
1 tspFresh Cilantro, chopped
Small Pinch of Salt
For The Chicken Seasoning
2Boneless Skinless Chicken Breasts, cut into bit size pieces
½ tspGround Coriander
1 TbspChili Powder
⅛ tspGarlic Powder
1 TbspSmoked Paprika
1 tspSalt
Pinch Ground Black Pepper
¼ tspGround Cumin
For The Toppings
2 TbspCanned Black Beans, drained
1 headIceberg Lettuce, chopped


Preheat oven to 350 degrees F.

Brush each tortilla with oil on both sides.

Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool.

In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.

Sprinkle the chicken seasoning onto the chicken and mix well. In a large sauté pan, add 1 tablespoon olive oil and heat over medium heat. Sauté chicken until browned, remove from pan, and set aside.

Take a cooled tostada shell and add the iceberg lettuce. Add the cooked chicken, beans, and drizzle with the crema dressing.

Serve with your favorite toppings, cheese, sour cream, avocado.

Source: Better Recipes

Rhonda in MO


Posted by: Rhonda G <>
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