Chicken salad tostadas

Chicken salad tostadas

8 ratings

Difficulty

Easy 👌
10
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
5
multi-grain soft taco-size tortillas
120 ml
fresh salsa
40 g
corn kernels (frozen)
30 g
black beans (canned)
½ tsp
powdered chicken bouillon
180 g
chicken breast
60 g
romaine lettuce
nonstick cooking spray
Metric
Imperial
  • 5  multi-grain soft taco-size tortillas
  • 120 ml fresh salsa
  • 40 g corn kernels (frozen)
  • 30 g black beans (canned)
  • ½ tsp powdered chicken bouillon
  • 180 g chicken breast
  • 60 g romaine lettuce
  • nonstick cooking spray

Utensils

  • baking sheet
  • oven
  • grill pan
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
180
Protein
15g
Fat
4g
Carb
23g

Step 1/2

Preheat oven to 190°C/375°F. Transfer tortillas to baking sheet and lightly spray with cooking spray. Lay flat in oven and bake for approx. 10 – 15  min. Meanwhile, grill chicken until cooked through, then chop into small bite-sized pieces. Shred romaine lettuce. Combine salsa, thawed corn, beans, and bouillon in a small bowl.
  • 5 multi-grain soft taco-size tortillas
  • 180 chicken breast
  • 60 romaine lettuce
  • 120 ml fresh salsa
  • 40 corn kernels (frozen)
  • 30 black beans (canned)
  • ½ tsp granulated chicken flavor bouillon
  • nonstick cooking spray
  • baking sheet
  • oven
  • grill pan
  • cutting board
  • knife
  • small bowl

Preheat oven to 190°C/375°F. Transfer tortillas to baking sheet and lightly spray with cooking spray. Lay flat in oven and bake for approx. 10 – 15 min. Meanwhile, grill chicken until cooked through, then chop into small bite-sized pieces. Shred romaine lettuce. Combine salsa, thawed corn, beans, and bouillon in a small bowl.

Step 2/2

Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!
  • 60 chicken breast

Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!