Chicken Tostada Salad Recipes

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.

Steps:

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

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!

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.

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.

Steps:

• Sprinkle chicken with garlic salt and chili powder. Spray a skillet with cooking oil. Cook chicken strips over medium-high heat until brown and well cooked.
• In a small bowl, mix Ranch salad dressing with red salsa. In another medium bowl, mix shredded lettuce, black beans, corn kernels, green and red peppers, stirring until everything is well mixed.
• In a salad plate place a tostada shell, lettuce with black beans, corn and peppers and pour half the dressing. Then place another layer with the chicken strips and pour the rest of the dressing over the chicken strips.
• Top with chopped tomatoes, chopped green onions, avocado slices, chopped cilantro, light sour cream, salsa and grated Monterey cheese on top, if you like.