Description
Chicken Tostada Salad is a delightful fusion of Mexican flavors and textures, featuring crispy tostada shells topped with seasoned chicken, fresh vegetables, and zesty toppings. This dish offers a satisfying crunch combined with the freshness of a salad, making it a versatile meal option.
Ingredients
Scale
- Tostada Shells: 4 corn tortillas
- Chicken: 2 boneless, skinless chicken breasts
- Seasoning for Chicken:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Lettuce: 2 cups shredded romaine or iceberg lettuce
- Black Beans: 1 can (15 oz) black beans, drained and rinsed
- Corn Kernels: 1 cup fresh or canned corn
- Tomatoes: 1 cup diced tomatoes
- Avocado: 1 ripe avocado, diced
- Cheese: 1/2 cup shredded Mexican cheese blend
- Sour Cream: 1/4 cup
- Fresh Cilantro: 1/4 cup chopped cilantro
- Lime Wedges: For serving
Instructions
- Tostada Shells: Bake corn tortillas at 400°F (200°C) for 5-7 minutes per side until crisp.
- Cook Chicken: Season with spices and cook in a skillet until done. Dice or shred.
- Assemble Salad: Toss lettuce, beans, corn, tomatoes, avocado, and chicken.
- Serve: Top tostada shells with the salad mix, cheese, sour cream, and cilantro. Serve with lime wedges.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada salad
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Tostada, Salad, Chicken Recipe, Healthy Dinner, Mexican Flavors