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–+ servings

Chicken Salad Tostadas

This is like chicken salad’s cooler cousin who just got back from a trip to Mexico—fresh, creamy, spicy, and ready to party on a crunchy tostada shell. With rotisserie chicken, crisp veggies, Greek yogurt (or mayo if you're feeling classic), and oven-baked tortillas, this easy weeknight win doesn’t mess around.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 8 thin corn tortillas
  • Olive oil cooking spray
  • 3 cups shredded cooked chicken rotisserie or canned works great
  • 1 cup diced bell pepper
  • ⅓ cup finely diced red onion
  • 1 jalapeño diced
  • ¼ cup chopped cilantro
  • 1 cup corn kernels fresh, canned, or thawed from frozen
  • ½ cup plain Greek yogurt or mayo or sour cream
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon chili powder
  • ¾ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 avocado mashed (with lime juice and salt, optional)

Instructions

  • Bake the Tortillas: Preheat your oven to 425°F. Spray both sides of each tortilla with cooking spray and lightly sprinkle with salt. Place them on a parchment-lined baking sheet and bake for 8–10 minutes, flipping halfway through, until golden and crisp. Keep an eye on them—they go from perfect to burnt in a flash.
    8 thin corn tortillas, Olive oil cooking spray
  • Mix the Chicken Salad: In a large bowl, combine the shredded chicken, bell pepper, red onion, jalapeño, cilantro, corn, Greek yogurt (or your preferred creamy base), honey, lime juice, garlic powder, cumin, paprika, chili powder, salt, and black pepper. Mix until everything is evenly coated.
    3 cups shredded cooked chicken, 1 cup diced bell pepper, ⅓ cup finely diced red onion, 1 jalapeño, ¼ cup chopped cilantro, 1 cup corn kernels, ½ cup plain Greek yogurt, 1 teaspoon honey, 2 tablespoons lime juice, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ½ teaspoon paprika, 1 teaspoon chili powder, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
  • Mash the Avocado: In a small bowl, mash the avocado. For extra flavor, you can stir in a splash of lime juice and a pinch of salt.
    1 avocado
  • Assemble the Tostadas: Spread mashed avocado on each crispy tortilla. Spoon the chicken salad mixture generously over the top. Serve immediately for max crunch.