Chicken Salad Tostadas Recipes

TOSTADA CHICKEN SALAD

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.

CHICKEN SALAD TOSTADAS

Steps:

• Place first five ingredients in a pot of boiling water and reduce heat. Cook over medium heat, covered, about 45 minutes or until the chicken is very tender.
• When the chicken is tender, remove from bone and shred.
• Add remaining ingredients and incorporate well. Place chicken salad on store-bought tostadas or fry your own tortillas in some vegetable oil. Top with Tapatío Hot Sauce to taste. Delicious!

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN TOSTADAS RECIPE

Steps:

• Add the chicken to a medium size bowl and pour over 1 tablespoon of the olive oil, chili powder, onion powder, garlic powder, ½ teaspoon of the salt and squeeze ½ of the lime on the chicken
• Mix to combine then heat the remaining olive oil in a large skillet over medium heat.
• Add the chicken to the pan and cook for 3-4 minutes on each side or until cooked through.
• Remove the chicken from the pan and let it rest for five minutes before shredding it into however big of pieces that you like.
• Mix the tomato, onion, the remaining lime juice and salt together in a small bowl until combined.
• Spread the beans on the tostadas, then add a handful of the shredded chicken, a few slices of avocado a spoonful of the tomato mixture and a drizzle of sour cream.
• Serve immediately with cilantro.

CHICKEN TOSTADA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

CHICKEN TOSTADA SALAD

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.

TWISTED CHICKEN SALAD WITH TOSTADAS

Steps:

• Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
• Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

MEXICAN-INSPIRED CHICKEN SALAD

Steps:

• In a large bowl, combine the first 11 ingredients; mix well. Cover and chill until ready to serve. Serve on a bed of lettuce; top with tomatoes and corn chips.

ENSALADA DE POLLO RECIPE

Steps:

• Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
• In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
• In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
• Chill in the refrigerator for 1 - 2 hours before serving.

3-INGREDIENT CHICKEN SALAD TOSTADAS

Steps:

• Prepare salad kit according to package directions, reserving tortilla strips and shredded cheese; fold in chicken. Divide the chicken salad mixture among tostada shells. Top with the reserved tortilla strips and cheese.