15 Minute Mexican Chicken Salad Tostadas

Name: 15 Minute Mexican Chicken Salad Tostadas
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups cooked shredded chicken; 15 oz can black beans (drained and rinsed); 1 cup diced bell pepper (color of choice); ½ cup corn kernels; 2 tablespoons diced red onion; 2 tablespoons diced pickled jalapeños (optional); ½ cup mayonnaise; ¼ cup unsweetened plain greek style yogurt (I love Cocojune); zest of 1 lime; 2 tablespoons fresh lime juice; 1 tablespoon cilantro (minced, plus more for garnish); kosher salt (to taste); freshly ground black pepper (to taste); corn tostada shells; diced avocado

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Chicken salad tostadas are the ultimate busy weeknight dinner. They’re packed with protein, fresh vegetables, and a crunchy tostada shell. This easy recipe is dairy free and gluten free.

Looking for more easy chicken recipes? Try my 15 minute cranberry pecan chicken salad, crispy chicken wrap, or one pot french onion chicken thighs.

What You’ll Love About This Recipe

Texture – The crunchy tostadas, creamy dressing, and crisp vegetables add a nice contrast of textures.
Customizable – Use any of your favorite vegetables or toppings to make it your own.
Flavor packed – This take on ensalada de pollo is zesty, savory, and super fresh.

Ingredients

Here’s what I used to make this Mexican chicken salad:

Chicken Salad

Rotisserie chicken
Black beans
Corn
Bell pepper – I recommend using a red, orange, or yellow sweet bell pepper.
Red onion
Pickled jalapeno

Lime Cilantro Dressing

Mayo
Non dairy plain yogurt of choice – I like a thick, greek-style yogurt.
Lime zest and fresh lime juice
Cilantro
Kosher salt and black pepper

Serving

Tostada shells – made from corn tortillas.
Avocado

How To Make Chicken Salad Tostadas: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Make salad. In a large bowl, combine shredded chicken, black beans, bell pepper, corn, red onion, and jalapeños (if using).
Make dressing. In a small bowl, whisk together the dressing ingredients until smooth. Season to taste with kosher salt, freshly ground black pepper, or more lime juice as needed.
Combine. Pour the dressing over the chicken mixture and toss until well combined.
Assemble. Place tostada shell on a plate. Spoon some of the chicken mixture onto it, followed by a sprinkle of diced avocado and minced cilantro. Enjoy!

Helpful Tips

Use leftover rotisserie chicken or leftover cooked chicken breasts so that it’s ready in 15 minutes, otherwise, it’ll take longer.

Quick Tip: Don’t mix the avocado into the salad. It’s best to add on top just before serving, otherwise, it’ll turn brown.

Storage

Store leftovers in an airtight container in the fridge for 3-4 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this creamy chicken salad tostada recipe using what you already have? Here are some ideas…

No black beans? – use pinto beans.
No red onion? – use shallot or omit.
No yogurt? – you can also use sour cream.
Make it lighter – use all yogurt instead of mayo.
Don’t like cilantro? – leave it out.
Use other crunchy vegetables – such as jicama, celery, carrot, radish, sugar snap peas, etc.

Frequently Asked Questions

Can I meal prep these Mexican chicken salad tostadas?

Yes, chicken salad is a great meal prep option because it holds up well in the fridge. Just wait to assemble the tostada until right before eating so it doesn’t get soggy.

More Easy Recipes

I hope you love these Chicken Salad Tostadas! If you make this recipe, please leave a comment & a star rating below. Thank you!