Chicken Tostada Salad

Chicken Tostada Salad might be just the Mexican recipe you are searching for. This recipe serves 4 and costs $2.28 per serving. One portion of this dish contains around 34g of protein, 19g of fat, and a total of 395 calories. It works well as an affordable salad. From preparation to the plate, this recipe takes approximately 45 minutes. 21 person were impressed by this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Alidas Kitchen. Head to the store and pick up romaine lettuce, skinless boneless chicken breast, lime juice, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is amazing. Chicken Tostada Salad, Chicken Tostada Salad, and Low-Fat Chicken Tostada Salad are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks. Spray corn tortillas with cooking spray and place on a rimmed baking sheet. Baked until golden and crisp (about 8 to 10 minutes).While tortillas are in the oven, in a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until softened (about 5 minutes). Add chili powder and garlic and cook, stirring until fragrant (about 30 seconds). Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water has evaporated (about 2 to 3 minutes). Stir in 1 teaspoon lime juice and remove from heat.After tortillas are toasted, sprinkle each tortillas evenly with cheese and bake until cheese is bubbling (about 3 minutes). Remove from oven.In a large bowl, combine lettuce and remaining lime juice, season with salt and pepper to taste. Toss well to coat and divide evenly among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro or cheese (optional, for topping).

 

Step by step:

1. Preheat oven to 400 degrees.

2. Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes.

3. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes).

4. Remove chicken from liquid and shred with 2 forks. Spray corn tortillas with cooking spray and place on a rimmed baking sheet.

5. Baked until golden and crisp (about 8 to 10 minutes).While tortillas are in the oven, in a large skillet, heat olive oil over medium-high heat.

6. Add half of the onion and cook until softened (about 5 minutes).

7. Add chili powder and garlic and cook, stirring until fragrant (about 30 seconds).

8. Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water has evaporated (about 2 to 3 minutes). Stir in 1 teaspoon lime juice and remove from heat.After tortillas are toasted, sprinkle each tortillas evenly with cheese and bake until cheese is bubbling (about 3 minutes).

9. Remove from oven.In a large bowl, combine lettuce and remaining lime juice, season with salt and pepper to taste. Toss well to coat and divide evenly among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro or cheese (optional, for topping).

Nutrition Information:

covered percent of daily need