Chicken Tostada Salad

Chicken Tostada Salad

Prep Time


Cook Time



4 people

Deep-fried tostadas are available in most well-stocked supermarkets. If you cannot find them, divide 4 cups good-quality corn tortilla chips among bowls, top with the chicken salad and serve.

Recipe courtesy of Williams-Sonoma


  • Zest and juice of 2 limes
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2/3 cup olive oil
  • 1 can (14 1/2 ounces) black beans, drained and rinsed
  • Fresh corn kernels from 2 ears of cooked corn (about 2 cups)
  • 2 plum tomatoes, seeded and diced
  • 4 canned green chilies, diced
  • 1 small head romaine lettuce, cut into bite-size pieces
  • 4 corn tostadas
  • 2 cups cooked, shredded salt and pepper chicken


  • 1 Prepare the salsa: In a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper. Slowly whisk in the olive oil.
  • 2 Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes and chilies; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes until the flavors have blended.
  • 3 Assemble the salads: Add the lettuce to the reserved vinaigrette and toss to coat. Divide the tostadas and lettuce among 4 plates. Spoon the salsa over the lettuce, top with the chicken and serve immediately.


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