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Chicken Tostada Salad

Chicken Tostada Salad

Crispy tortilla chips with black beans, sweetcorn, tomatoes and chicken - a great light lunch option
Course Dinner, Lunch, Main Course, Salad
Cuisine Mexican
Keyword Beetroot salad, chicken, Chicken Tostada Salad, Mexican, Tortilla, Tostada
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 162kcal
Author Sasha



  • 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


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


You can also substitute the chicken for cooked shredded chicken. 


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