Chicken Tostada Salad

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6 servings

I make this salad often because you can use leftover chicken, grilled beef, shrimp or turkey. It’s low calorie, light and packed full of protein with plenty of fresh ingredients and healthy greens. I bake the low-fat whole wheat tortillas in the oven instead of frying them in olive oil until they are crispy and crunchy!  Everything that is good for you is in this salad.

Make the guacamole and salsa first! These recipes are from my web site.

Guacamole 2 cups Guacamole

Tomato Salsa


1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon rice wine vinegar

1/4 teaspoon kosher salt


2 (15-ounce) cans black beans, drained and rinsed

1 medium red bell pepper, diced small

1 medium yellow bell pepper, diced small

2 celery ribs, diced, small

2 scallions, chopped small

1 tablespoon diced jalapeno

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon cumin

1/2 teaspoon kosher salt

Cracked pepper

2 tablespoons chopped cilantro


6 (8 ounce) whole wheat tortillas

6 cups wild arugula or baby greens

3 cups wild arugula or baby greens

3 cups chopped roasted chicken breast (1 1/2-inch pieces) 1-1/2 cups shredded Monterey Jack cheese

6 lime wedges

8 fresh cilantro sprigs

1 small jalapeno, seeded and diced

Pre-heat the oven to 400 F.

Spray the tortillas on both sides with cooking spray. Place them in the oven on the rack and bake for 20 to 30 minutes, until crisp and golden brown. Keep an eye on them so they don’t burn. Remove from the oven and set aside.

To make the lemon dressing, in a glass bowl combine the olive oil, lemon juice, vinegar, and kosher salt, and mix well. Set aside.

Make the tomato salsa and guacamole if you are not using store-bought. Cover and set aside in the refrigerator.


In a bowl, combine the beans, red and yellow peppers, celery, scallions, jalapeno, olive oil, lemon juice, cumin, salt, pepper to taste, and cilantro. Mix well. If you have the time, cover and let sit in the refrigerator for an hour it will bring out the many layers of flavors. Any leftovers will keep in the refrigerator for 2 days.

When you are ready to serve, drizzle 3 tablespoons of lemon dressing over the arugula or baby greens and mix well. Place one tortilla on each plate. Spread 2 tablespoons of guacamole over each tortilla. Add 1/2 cup of bean salsa toward the middle of the tortilla. Add 1 cup of arugula or greens over the bean salsa. Top with 1/2 cup chopped chicken,  add as much of the tomato salsa as you like, and 2 tablespoons of Monterey jack (more if desired). Garnish with fresh cilantro sprigs and diced jalapeno Serve with lime wedges.

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