Chicken Tostada Salad

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


  • 1 (10 oz.) pkg. package corn tostadas
  • 1/2 pound chicken fajitas or chicken breast, cut into bite-size pieces
  • 1 teaspoon extra-virgin olive oil
  • 16 oz. pkg. 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
  • 1/2 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon roasted ground cumin
  • 1/2 teaspoon celery seed
  • 1 1/2 cups lite mayonnaise
  • 4 oz. lite sour cream
  • Salt and ground pepper to taste
  • 1/4 cup toasted sliced almonds
  • 1/2 head romaine lettuce (6 ounces) shredded
  • 1 medium size avocado cut into small wedges
  • 1 bottle 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 180 degrees F 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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