Chicken Salad Tostada

Makes: 4 servings

calories: 435

Prep: 35 minutes
Start to Finish: 35 minutes
  • 1-1/2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 8 (5-1/2-inch) corn tortillas
  • 2 cups  chicken cut in bit size pieces
  • 4 tablespoons fresh lime juice
  • 1 can (15-1/2 oz.) black beans, rinsed and drained well
  • 1 cup grape tomatoes, quartered
  • 4 cups thinly sliced romaine lettuce
  • 1 cup purchased salsa
  • 1/2 cup low-fat sour cream


1. Preheat broiler. Whisk together oil and 1-1/2 teaspoons cumin in a small bowl; salt to taste. Lightly brush both sides of each tortilla with cumin oil and arrange in a single layer on a cookie sheet. Broil 4 inches from heat, turning once, until golden brown and crisp, about 2 minutes. Transfer to rack to cool.

2. Meanwhile, toss chicken with 2 tablespoons juice in a serving bowl; salt and pepper to taste.

3. Toss together beans, tomatoes, 1 tablespoon juice, and remaining 1/2 teaspoon cumin in another serving bowl; salt and pepper to taste.

5. Arrange bowls of chicken beans, and stack of tortillas on the table. Place lettuce, salsa, and sour cream in separate bowls; serve on the side . Top each tortilla with desired toppings to create individual salad tostadas. Makes 4 servings.

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