Grilled Chicken Tostada Salad Recipes

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GRILLED STEAK TOSTADAS



Grilled Steak Tostadas image

Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

1/4 cup brewed coffee, at room temperature
2 tablespoons chili powder
2 tablespoons olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak, cut into 4 equal pieces
1 red onion, cut into 1/2-inch-thick rounds
8 store-bought corn tostadas
1/2 cup lightly packed fresh cilantro leaves
Sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapenos, shredded lettuce and/or lime wedges, for serving

Steps:

  • Prepare an outdoor grill for high heat.
  • Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
  • While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
  • Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.

GRILLED CHICKEN TACO SALAD



Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories     Salad     Taco Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 17

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
  • Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
  • Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

SIMPLE GRILLED CHICKEN SALAD



Simple Grilled Chicken Salad image

Have yet to have someone leave my home without asking for this grilled chicken salad recipe! Simple and delicious!

Provided by KerriJ

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

5 tablespoons olive oil
3 tablespoons fresh lemon juice
½ teaspoon hot sauce (such as Tabasco®)
salt and ground black pepper to taste
½ teaspoon dried thyme
2 skinless, boneless chicken breasts
4 slices red onion, 1/3-inch thick
4 cups torn romaine lettuce
½ cup feta cheese, crumbled

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
  • Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
  • Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
  • Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 4 g, Cholesterol 60.3 mg, Fat 25.1 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 425.5 mg, Sugar 2.3 g

CORIANDER CHICKEN TOSTADAS WITH REFRIED BEANS AND GRILLED FENNEL



Coriander Chicken Tostadas with Refried Beans and Grilled Fennel image

Provided by Sarah Dickerman

Categories     Food Processor     Bean     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Fennel     Healthy     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 21

Beans:
2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
Fennel and chicken:
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
Assembly:
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs
Lime wedges
Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

  • For beans
  • Place beans and next 5 ingredients in processor; blend to chunky puree.
  • Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
  • For fennel and chicken:
  • Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
  • Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
  • Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
  • Assembly:
  • Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

CHICKEN TOSTADA SALAD



Chicken Tostada Salad image

Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Yield Serves 4

Number Of Ingredients 13

4 corn tortillas
3 teaspoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
Breast meat from 1 rotisserie chicken, torn into bite-size pieces
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 head romaine lettuce (6 ounces), shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
Fresh cilantro, for serving

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.

Nutrition Facts : Calories 326 g, Fat 18 g, Fiber 6 g, Protein 24 g

GRILLED CHICKEN TOSTADAS



Grilled Chicken Tostadas image

Using a tasty Tex-Mex marinade, this tostada gives a decidedly different taste to ordinary tostadas. Placed on a corn tortilla bed, this would make an excellent BBQ party dish and can be folded over to make it kid friendly. You can also use an indoor grill pan making this a great year round dish!

Provided by R.Lynn

Categories     Chicken

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup fresh lime juice (about 3-4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
6 pieces boneless skinless chicken
8 small corn tortillas, 5-6 inches
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded lettuce
green onions (optional) or tomatoes (optional)

Steps:

  • Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
  • Over medium high coals, grill chicken for 5 minutes on each side or until done.
  • Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
  • Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
  • To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.

Nutrition Facts : Calories 268.6, Fat 18.5, SaturatedFat 6.7, Cholesterol 25.1, Sodium 842.9, Carbohydrate 17.7, Fiber 2.1, Sugar 3.9, Protein 10

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE



Grilled Chicken Salad Tostada With Citrus Vinaigrette image

I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

Steps:

  • Chicken: Preheat oven to 375 degrees.
  • Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
  • While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
  • Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
  • When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
  • Vinaigrette:.
  • Mix all ingredients together. Refrigerate drizzle salad before serving.

Nutrition Facts : Calories 859.9, Fat 42.2, SaturatedFat 16.8, Cholesterol 153.1, Sodium 1967.2, Carbohydrate 56.6, Fiber 7.6, Sugar 7.1, Protein 64.8

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