Chicken salad tostadas

Name: Chicken salad tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
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

Ingredients

2Servings

MetricImperial

multi-grain soft taco-size tortillas

48 ml

fresh salsa

16 g

corn kernels (frozen)

12 g

black beans (canned)

¼ tsp

powdered chicken bouillon

72 g

chicken breast

24 g

romaine lettuce

nonstick cooking spray

Utensils

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

Nutrition per serving

Cal180

Fat4 g

Protein15 g

Carb23 g

Step 1/2
- 2 multi-grain soft taco-size tortillas
- 72 g chicken breast
- 24 g romaine lettuce
- 48 ml fresh salsa
- 16 g corn kernels (frozen)
- 12 g black beans (canned)
- ¼ 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
- 24 g chicken breast
Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!
Enjoy your meal!