Mexican Chicken Salad Tostada Recipe


Mexican chicken salad tostadas are a delicious and refreshing dish that combines the flavors of Mexico with a crispy tostada shell. This recipe is perfect for a quick and easy lunch or dinner option. The prep time for this dish is approximately 15 minutes and the cook time is approximately 20 minutes.


  • 4 tostada shells
  • 2 cups cooked chicken, shredded
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 avocado, diced
  • 1 lime, juiced
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • Salt and pepper to taste


  1. Preheat the oven to 350°F (175°C).
  2. Place the tostada shells on a baking sheet and bake for about 5 minutes, or until they are crispy.
  3. In a large bowl, combine the shredded chicken, black beans, corn kernels, cherry tomatoes, red onion, and cilantro.
  4. In a separate small bowl, mash the diced avocado with lime juice, salt, and pepper.
  5. Add the mashed avocado to the chicken mixture and toss until well combined.
  6. In another small bowl, mix together the sour cream and salsa.
  7. To assemble the tostadas, spread a layer of the sour cream and salsa mixture onto each tostada shell.
  8. Top with the chicken salad mixture.
  9. Garnish with additional cilantro, if desired.
  10. Serve immediately and enjoy!