Chicken salad tostadas

Based on 10 ratings
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Goodnes

Community Member

Difficulty

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

Ingredients

Servings:-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

Utensils

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

Nutrition per serving

Cal
180
Protein
15 g
Fat
4 g
Carb
23 g
  • 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.
    • multi-grain soft taco-size tortillas
    • 180 g chicken breast
    • 60 g romaine lettuce
    • 120 ml fresh salsa
    • 40 g corn kernels (frozen)
    • 30 g 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 g chicken breast

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