Lunch: Chicken Tostada Salad

Dress these salads with your favorite Mexican flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Chicken Tostada Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

4 corn tortillas
3 tsp. extra-virgin olive oil
3/4 c. grated Monterey Jack cheese
1/2 small red onion
1/2 tsp. chili powder
1 clove garlic
Breast meat from 1 rotisserie chicken
Coarse salt
ground pepper
1 tbsp. fresh lime juice
1 tsp. fresh lime juice
1/2 head romaine lettuce
1 tomato
1 avocado
fresh cilantro

Instructions

Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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