Recipes Ingredients Meat & Poultry Chicken Chicken Tostada Salad 3.7 (41) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 4 Serves 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. Ingredients 4 corn tortillas 3 teaspoons extra-virgin olive oil ¾ cup grated Monterey Jack cheese (2 ounces) ½ small red onion, diced small ½ teaspoon chili powder 1 garlic clove, minced Breast meat from 1 rotisserie chicken, torn into bite-size pieces Coarse salt and ground pepper 1 tablespoon plus 1 teaspoon fresh lime juice ½ head romaine lettuce (6 ounces), shredded 1 tomato, seeded and chopped 1 avocado, halved, pitted, peeled, and diced small Fresh cilantro, for serving Directions 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. Rate it Print