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Chicken Salad on Tostadas

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 4 to 6 servings.
Category
Poultry
Course
Lunch
Credit
Linda Stephen
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Tex-Mex flavors dominate in this quick and zesty Chicken Salad on Tostadas recipe. It’s an easy meal when you don’t want to spend too much time in the kitchen.

If you wish, you can also mix in additional vegetables, such as corn kernels and frozen peas, but we’ve kept the recipe simple. If you do not like jalapeno, just leave out.

For variety, serve chipotle or other flavored corn tostadas. 

Salad

Ingredients
1-1/2 cups cooked chicken, shredded or diced
1-1/2 cups shredded lettuce
1 small avocado, pitted, peeled, and chopped
2 tomatoes, cored and cut into 1/2-inch pieces
3 scallions, finely chopped
1 jalapeno, seeded and chopped
2 tablespoons chopped fresh cilantro
1 cup shredded Monterey Jack or cheddar cheese
Instructions

In a large bowl, combine all ingredients.

Dressing

Ingredients
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
freshly ground black pepper, to taste
3 tablespoons olive oil
Instructions

In a small bowl, whisk together lime juice, salt, cumin, and pepper. Whisk in oil.

Pour dressing over salad and toss to combine.

Ingredients
12 4-inch corn tostadas
1/3 cup sour cream
Instructions

To serve, arrange tostadas on individual plates. Spoon salad over tostadas and top with a dollop of sour cream.

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The Old Farmer's Almanac Editors

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