Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.

Everyday Food, May 2010


Recipe Summary

25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Refrigerate the remaining rotisserie chicken in an airtight container for another dinner.


Reviews (2)

41 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
This is fabulous! An easy AND tasty way to use a rotisserie chicken that was enjoyed by the entire family. Tonight I'm going to try it with some left over tri-tip...hoping for another hit!
Rating: 5 stars
This was delicious! Very easy to make and the whole family was happy! Healthy too! I have a 4 yr old and a 1.5 yr old, so I reserved some of the chicken (plain) for them. At the end of dinner, my husband said "That was really good! You should make it again sometime!" Always the reponse I like to hear:)