20-minute chicken salad tostadas are the ultimate quick and easy dinner! Crispy tortilla shells are loaded with a healthy Mexican style chicken salad, veggies, black beans and a tasty yogurt taco sauce.
Mexican cuisine holds a special place in my heart, but I’m not a fan of the messy preparation it often entails. That’s why I love whipping up this simple chicken salad tostada recipe on busy weeknights! It’s the perfect choice when you’re craving Mexican food, want a healthier option, and are short on time.
These tostadas come together effortlessly, and pack a punch of flavour. You’ll absolutely fall in love with this delectable and nutritious weeknight meal! This speedy dinner has become our latest favourites, using diced chicken breast or leftover roasted chicken. However, feel free to use any meat you have on hand. We combine it with black beans, corn, traditional salad ingredients, avocado, and a mouthwatering taco yogurt sauce!
Ingredients you’ll need:
These chicken salad tostadas are highly customisable and I recommend to use what you have on hand.
- Corn tortillas: Use 100% corn tortillas to make your tostada shells instead of store-bought ones, which often have artificial colors and hydrogenated oils. Making your own is super easy and highly recommended.
- Chicken: I used cast iron chicken breast, but grilled chicken works too. Store-bought rotisserie chicken is a good option when in a rush.
- Tomatoes: They add sweetness and a vibrant contrast to the greens. I recommend cherry or grape tomatoes for their visual appeal and ease of use, but any type will do.
- Red onion: Adds a bite to the salad. Either red or brown onion works here.
- Lettuce: One head of cos/romaine lettuce for a nice green crunch.
- Avocado: A large ripe one! Not too ripe but soft enough to cut and enjoy.
- Black beans: A Mexican salad must in my book! I used canned black beans, but red kidney beans work well too.
- Corn: You’ll need 1 cup of cooked or canned sweet corn kernels to make the salad.
- Yogurt: We use Greek yogurt instead of mayo here to keep the sauce fresh and light.
- Taco seasoning: I used my homemade Chicken Taco Seasoning, but store-bought works great too.
- Pickled jalapeños: Add the perfect little touch of spice. You can use fresh jalapeños to make it spicier.
- Lime juice: Gives the salad the oomph it needs and brings the yogurt sauce to life with fresh, zesty flavour!
Complete list of ingredients and amounts is located on the recipe card below.
How to make chicken salad tostadas
Tostada shells: Preheat oven to 400F/ 200C. Place tortillas on the baking sheet—it is ok if a few of them overlap. Spray both sides lightly with oil spray. Place another baking sheet on top to keep them flat when baking. Bake for 12-13 minutes. Gently remove the top baking sheet and you will have crispy tortilla shells. Alternatively you can toast the tortillas in a dry skillet over medium-high heat for a few seconds on each side to slightly char.
Chicken salad: While tostada shells are baking, in a large bowl, combine the chicken, lettuce, tomatoes, avocado, black beans, corn, onion, pickled jalapeños, yogurt, taco seasoning, and lime juice. Toss everything until well coated in the yogurt sauce and adjust seasonings if needed.
Assemble tostadas: Top each tostada shell with the chicken salad and drizzle with extra yogurt if desired.
Variations and substitutions
Here are a few ideas for your chicken salad tostada recipe, so you can use ingredients and toppings you like and have on hand to enjoy them tonight.
- Meat: Instead of plain chicken use shredded beef or pork.
- Vegetarian: Use cooked tofu instead of chicken.
- Additional leftover vegetables: Add any leftover vegetables chopped small including Air Fryer Frozen Cauliflower or Roasted Green Beans & Carrots.
- Fresh vegetables: Chopped or pickled jalapeno, pickled onions, green bell pepper or sweet bell pepper.
- Shrimp salad tostadas: Leave out the chicken and use cooked shrimp (prawns) to make tostadas!
Tips for best results
- The right tortillas: Use 100% corn tortillas to ensure you end up with a crispy chicken tostada.
- Remember to flip your tortillas: While they are baking in the oven, this will get them crispy on both sides.
- Don’t preassemble: Store the salad and tostada shells separately, otherwise you will end up with a soggy tortilla.
- Type of yogurt: Choose thick, high-protein Greek yogurt for a creamy salad, otherwise it may be watery.
Storing leftovers:
You can store leftover chicken salad in the fridge for up to 3 days in an airtight container.
Storing tostada shells: You can bake homemade tostada shells for up to 48 hours in advance. Store them in resealable Ziploc bag to keep shells crunchy.
Recipe FAQ
A tostada is a Mexican dish made with a deep-fried tortilla topped with seasoned beans, meat, and vegetables. Unlike tacos, which are soft and folded, tostadas are crispy, flat, and open-faced. Today, we’re making homemade baked tostada shells.
Load up chicken tostadas with just enough toppings, then pick it up like a slice of pizza and take a bite.
A taco is folded tortilla with fillings inside it. A tostada is open faced crunchy tortilla served flat with toppings.
All ovens bake differently, you may need to bake your tortillas a little longer. But keep an eye on them, so they don’t burn! Also, let them completely cool before storing.
More Mexican style recipes
Hawaiian Fish tacos with Pineapple Slaw
Honey Chipotle Shrimp Tacos with Mango Salsa
If you try this chicken salad tostadas recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Chicken Salad Tostadas
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 10 tostadas 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Description
20-minute chicken salad tostadas are the ultimate quick and easy dinner! Crispy tortilla shells are loaded with a healthy Mexican style chicken salad, veggies, black beans and a tasty yogurt taco sauce.
Ingredients
- 400g/ 14oz cooked chicken, diced
- 4 cups cos/ romaine lettuce, shredded
- 1 cup cherry tomatoes, chopped
- 1 x 400g/ 14oz can black beans
- 1 cup corn kernels
- 1/3 cup red onion, diced
- 1/4 cup pickled jalapeños, finely diced
- Juice of 1 lime
- 3/4 cup plain yoghurt
- 2 teaspoons taco seasoning
- 1 avocado, diced
- 10 corn tortillas store-bought tostada shells.
Instructions
- Preheat oven to 400F/ 200C. Place tortillas on the baking sheet—it is ok if a few of them overlap. Spray both sides lightly with oil spray. Place another baking sheet on top to keep them flat when baking.
- Bake for 12-13 minutes. Gently remove the top baking sheet and you will have crispy tortilla shells. Alternatively you can toast the tortillas in a dry skillet over medium-high heat for a few seconds on each side to slightly char.*
- Meanwhile, in a large bowl, combine the chicken, lettuce, tomatoes, avocado, black beans, corn, onion, pickled jalapeños, yogurt, taco seasoning, and lime juice. Toss everything until well coated in the yogurt sauce and adjust seasonings if needed.
- Top each tostada shell with the chicken salad and drizzle with extra yogurt if desired.
Notes
- Store leftover chicken salad in the fridge for up to 3 days in an airtight container.
- Tostada shells: Bake tostada shells up to 48 hours in advance and store in a resealable Ziploc bag to keep crunchy.
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