Chicken Tostada Salad

Today’s recipe is brought to you by:


Have you checked the Everyday Food Mags out? They are AWESOME!!! I am not a huge Martha fan, but these little books are fabulous! I was introduced to them by my good friend Lisa and I haven’t looked back since! The best section of this little food mag is “5 Great Meals, 1 Short List”  or “grocery bag” feature. It is a tear out page with your grocery list on it for 5 dinners. Did you hear that people?? 5 easy week night dinners! Music to my tummy!

One of my favorite recipes from the May 2010 “grocery bag” feature is the Chicken Tostada Salad. It is so easy and so yummy! We had this last week and guess what? It is on this weeks dinner menu too! Normally I like to use my own recipe for the recipe of the week post, but this is just too good not to share!

Chicken Tostada Salad

4 corn tortillas

3 tsp extra-virgin olive oil

3/4 cup grated Monterey Jack cheese

1/2 small red onion, diced small

1/2 tsp chili powder

1 garlic clove, minced

breast meat from 1 rotisserie chicken, torn into bite-size pieces

coarse salt and ground pepper

1 Tbls + 1 tsp fresh lime juice

1/2 head romaine lettuce, shredded

1 tomato, seeded and chopped

1 avocado, halved, pitted, peeled and diced small

fresh cilantro, for serving



  1. Preheat oven to 400. 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.

  3. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 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.

  5. 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.


*My recipe variations: I despise red onion. I used regular onion instead. Also, I cooked all of the onion. I don’t like the taste uncooked onions leave in my mouth. I used cherry tomatoes and cut them in half instead of using a whole tomato. I also tossed the lettuce, tomato, avocado and cilantro altogether with the lime juice. I also sprinkled a little cheese on top of the salad because I LOVE cheese!


This is such a fast, easy, healthy and delicious dinner! Enjoy (preferably with a nice cold beer or margarita!)

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Posted in Recipes, Salads and tagged , .


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