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    Eat Love Eat » Dinner » Chicken

    Chicken Tostada Salad

    Published: Sep 24, 2016, Last Modified: May 23, 2022, By Sasha Hooper · This post may contain affiliate links.

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    Chicken Tostada Salad - this Mexican inspired salad is packed full of smoky, tangy flavour and incredible texture | eatloveeats.com

    Are you ready to be slapped with flavour? I'm sorry, that sounds terribly obnoxious of me, doesn't it? But it's true! This Chicken Tostada Salad is an absolute flavour bomb! And it's SO easy to make. You're gonna love it.

    Mexican food is truly my favourite. I didn't grow up eating it and it wasn't until I started to cook for myself that I started to learn about it's wonders. It makes me laugh now, because I'm a major chilli head, but I used to be so intolerant of spice!

    I remember when my husband once made me a curry (a seriously delicious Indonesian dried beef curry, if you're wondering) and made me cry because it was too spicy. I just couldn't take any chilli heat and I used to make him scrape out all the seeds and only put a tiny bit into our food. Ohh, how things have changed! I didn't ever imagine myself uttering the words 'it needs more chilli!' but trust me, that's far more likely to be the words you hear coming from my kitchen these days! Love love LOVE chillies. What is your favourite kind?! I'd love to know.

    This chicken tostada salad is on the tame side in terms of chilli heat because even though I love chillies, I'm not one for chilli violence. No, you have to know when to stop and I always go for flavour over a taste bud battering. I NEED to be able to taste my food! But I can certainly handle some heat these days. Yum.

    Chicken Tostada Salad - this Mexican inspired salad is packed full of smoky, tangy flavour and incredible texture | eatloveeats.com

    Now, onto details. I know that a tostada salad normally takes the form of a crispy tortilla topped with loads of delicious Mexican fixings. I'm fully aware of this. But I've had this idea in my head for ages - a tostada salad that wouldn't be served atop a tortilla, but would instead be laden with crispy tortilla strips. This might be an actual legitimate dish with an entirely different name but I'm blissfully unaware of it and as such, this will remain a chicken tostada salad for now. An exceedingly delicious one at that. Humour me. And, hey, I'm happy to be wrong! If you know something I don't, then please, educate me. There is no such thing as too much food knowledge in my book.

    So here we have all the usual suspects - black beans, sweetcorn, tomatoes, avocado - all the good stuff. They're all brought together with a delicious double-duty dressing/marinade which is full of tangy lime and smoky heat. It's addictive stuff. All of this gets mixed up with juicy chicken and crispy tortilla strips and served on top of a good pile of crunchy lettuce to make for a perfect light dinner (or lunch!). So much flavour and so much texture!

    Chicken Tostada Salad - this Mexican inspired salad is packed full of smoky, tangy flavour and incredible texture | eatloveeats.com

    This salad is like one final wave goodbye to summer. And really, it's fine, because we still have tons of awesome produce to make use of in September. It's ok. It's allowed. And then I promise we'll move onto some more seasonally appropriate food, being as it's now apparently autumn already?! What are you craving this autumn? Are there any recipes you'd like to see here on the blog? Let me know!

    Chicken Tostada Salad

    Chicken Tostada Salad

    Crispy tortilla chips with black beans, sweetcorn, tomatoes and chicken - a great light lunch option
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Author: Sasha Hooper

    Equipment

    • Frying pan

    Ingredients 

    • 1 chicken breast, sliced
    • 2-3 corn tortillas, cut into small strips
    • 1 ear of fresh corn
    • 1 cup cooked black beans
    • 3 spring onions, finely sliced
    • 2 large tomatoes, chopped
    • a small bunch of coriander, roughly chopped
    • 1 lettuce, sliced
    • 1 avocado, diced

    For the marinade/dressing

    • 1 lime, zest and juice
    • 1 clove garlic, minced
    • ½ jalapeno, finely chopped
    • 1 teaspoon maple syrup
    • 1 teaspoon cumin
    • ½ teaspoon smoked paprika, divided
    • 2 tablespoons rapeseed or olive oil
    • ½ teaspoon sea salt
    • pinch of chipotle chilli flakes or powder

    Instructions

    Start by making the dressing/marinade.

    • Whisk together the lime juice and zest, garlic, jalapeno, maple syrup, cumin, ¼ teaspoon smoked paprika, oil and salt in a small bowl. Set aside just over half of the dressing in a medium bowl.
      1 lime, 1 clove garlic, ½ jalapeno, 1 teaspoon maple syrup, 1 teaspoon cumin, ½ teaspoon smoked paprika, 2 tablespoons rapeseed or olive oil, ½ teaspoon sea salt
    • Add the sliced chicken to the remaining dressing in the small bowl along with the remaining ¼ teaspoon of smoked paprika and the chipotle flakes/powder. Mix until the chicken is well coated and set aside to marinate whilst you prepare the rest of the salad.
      1 chicken breast, ½ teaspoon smoked paprika, pinch of chipotle chilli flakes or powder
    • Spread the tortilla strips out on a baking sheet. Add a drizzle of oil and a pinch of salt and toss to coat. Bake at 180 for 5-10 minutes until crisp. Set aside.
      2-3 corn tortillas, 2 tablespoons rapeseed or olive oil
    • Cook the corn. I like to parboil it for a couple of minutes and then rub it with oil and griddle until nicely charred. Cut the kernels from the cob and add to the medium bowl with the reserved dressing along with the black beans, spring onions, tomatoes, coriander and the tortilla strips. Mix well.
      1 ear of fresh corn, 1 cup cooked black beans, 3 spring onions, 2 large tomatoes, a small bunch of coriander
    • Heat a frying pan over medium high heat and fry the chicken for a few minutes until it's cooked through.
    • Add the chicken to the salad and mix. Serve on top of shredded lettuce with some diced avocado.
      1 lettuce, 1 avocado
    Prevent your screen from going dark

    Notes

    You can also substitute the chicken for cooked shredded chicken. 

    Nutrition

    Calories: 162kcal | Carbohydrates: 35.9g | Protein: 9.1g | Fat: 1.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.5g | Cholesterol: 10.3mg | Sodium: 45.3mg | Potassium: 873mg | Fiber: 6.3g | Sugar: 10.8g | Vitamin A: 110.6IU | Vitamin C: 73.1mg | Calcium: 131.1mg | Iron: 2.9mg
    Course Dinner, Lunch, Main Course, Salad
    Cuisine Mexican
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    Chicken Tostada Salad - this Mexican inspired salad is packed full of smoky, tangy flavour and incredible texture | eatloveeats.com

     

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    Comments

    1. Martin says

      September 26, 2021 at 3:40 pm

      5 stars
      Think I might like chillis on the tame side, plus something Mexican to boot. Might be the recipe to get the rest fo the family to enjoy Mexican food.

      Reply
    2. Michelle @ The Last Food Blog says

      September 26, 2016 at 8:41 pm

      I love Mexican food too, I love all spicy food, but I'm on my own in my house 🙁 This sounds delicious Sasha, I may have to squeeze this in before we go all out comfort food 😉 Yum!

      Reply
      • Sasha says

        September 27, 2016 at 3:03 pm

        Ah that's sad that you're the only spicy food lover in your house! More for you though, huh? 😉 glad you like the recipe Michelle and I hope you get to make it. I have to say, I'm so excited for comfort food!! x

        Reply

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    Hi, I'm Sasha, the photographer and creative behind Eat Love Eat. I've always loved food and the memories created as you share it with others. I'm also a freelance food photographer and stylist, working with bloggers and brands!

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