15 Minute Mexican Chicken Salad Tostadas
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.
Ingredients
Chicken Salad
- 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
Lime Cilantro Dressing
- 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
Serving
- corn tostada shells
- diced avocado
Instructions
- 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!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.