Chicken Tostada Salad

This recipe was inspired by a Tostada Salad that one of my cousins prepared at a family event. It was very delicious. I’m sure that my version is completely different from hers, but here’s my twist:


    • 10 oz. package corn tostadas
    • 1/2 lb. chicken fajitas or chicken breast, cut into bite-size pieces
    • 1 teaspoons extra-virgin olive oil
    • 16 oz. Tri-color coleslaw (blend of green and red cabbage, and carrots)
    • 1 tablespoon small red onion, diced small
    • 1 rib celery, diced small
    • 3 green onions, chopped small
    • 1/2 teaspoon ground oregano
    • 1 teaspoon chili powder
    • 1 teaspoon roasted ground cumin
    • 1/2 teaspoon celery seed
    • 1 1/4 cups mayonnaise
    • 4 oz. sour cream
    • Salt and ground pepper to taste
    • 1/4 cup toasted sliced almonds
    • 1/2 head romaine lettuce (6 ounces), shredded
    • 1 avocado, cut into small wedges
    • Salsa Picante hot sauce
    • Fresh Boston lettuce for garnish


  1. In a large skillet, heat 1 teaspoon of oil over medium-high.
  2. Add the chicken and heat about 4 to 5 minutes if already pre-cooked, or cook until chicken reaches 180oF internal temperature.
  3. Stir frequently until done (don’t overcook).
  4. Cut chicken into bite-size pieces; set aside.
  5. In a large bowl, combine coleslaw mixture and the next 10 ingredients.
  6. Toss well to coat; add chicken.
  7. Garnish with Boston lettuce (optional).
  8. Divide coleslaw chicken mixture among tostadas.
  9. Add avocado, and toasted almonds.
  10. Sprinkle with hot sauce.

Twist: Avocado and toasted sliced almonds.


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