Chicken salad tostadas

Name: Chicken salad tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 Servings
Cuisine: mexican
Ingredients: 5 multi-grain soft taco-size tortillas; 0.5 cup fresh salsa; 0.25 cup corn kernels (frozen); 0.25 cup black beans (canned); 0.5 tsp powdered chicken bouillon; 6.33 oz chicken breast; 1.25 cups romaine lettuce; nonstick cooking spray

Based on 10 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-5+

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
- 5 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
- 60 g chicken breast
Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!