Tostada Salad Recipes

CHICKEN TOSTADA SALAD

Steps:

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

TOSTADA SALAD

Steps:

• Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
• Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
• Place in serving bowl and garnish with the reserved chips on top.
• Note: you can also make it for 3-4 servings using half of the ingredients.

CRUNCHY TOSTADA ENSALADA

Steps:

• For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
• For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
• In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
• Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

SPIRALIZED CUCUMBER AND JICAMA TOSTADA SALAD WITH AVOCADO

Steps:

• Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
• Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.

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.

MEXICAN TOSTADA SALAD

Steps:

• In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
• Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.

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.