Chicken Salad Tostadas

As I have mentioned before, I love how giving the Latino culture is. Pretty much any time we visited the people we never left empty handed or without our stomachs being full. The women are amazing cooks who can whip up something on the fly, and none of them use recipes, they cook “al ojo” which means that they basically eyeball it all. One of the meals I found so refreshing is something I call the Chicken Salad Tostada. The way I remember they prepared it was by using these canned vegetables that included potatoes, carrots, and peas. While I loved the way it tasted, I decided to invent my own recipe using fresh vegetables and chicken and it quickly became a family favorite. Not only does my family love it, but its one of my favorites because it does not take a lot of time!

Throw 2 chicken breasts in the crockpot for the 4, 6, or 8 hour option, or you can boil the chicken breasts on high for 25 minutes. Allow the chicken bresats to rest on a plate for 15 minutes. This keeps them from drying out.

While the chicken is resting, dice up your veggies and put them all in a large bowl and mix.

Shred the chicken and add it to the vegetable mixture. Sprinkle a bit of Weber’s Kick’n Chicken over the mixture. Add the 1/2 cup of mayo and mix. You are ready to top those tostadas. If you would like, add some diced avocado.

One of our favorite drinks to have with our Chicken Salad Tostadas is Agua Fresca – go ahead and try it. With only 30 minutes of your day you can enjoy this delicious and refreshing meal! Enjoy!

See the Happy!

Chicken Salad Tostadas

Fresh vegetables including red pepper, corn, cilantro, red onion, and black beans mixed with shredded chicken and mayo all on top of a tostada.

Servings Prep Time Cook Time Passive Time
15 tostadas 25 min 4 hours 4 hours
  • 2 chicken breasts *Fresh or frozen
  • tsp kosher salt
  • 1 tsp black pepper
  • red pepper diced
  • 1/4 cup red onion diced
  • cups corn or 1 can
  • 2 cups black beans or 1 can
  • 1/2 bunch cilantro rinsed and minced
  • 1/2 cup mayonaise
  • 15 tostadas I buy the Guerrero brand
  • 1 avocado optional for topping – I don’t mix this in as it goes brown quickly and we will eat leftovers the next day.
  1. In the morning add 2 chicken breasts to your crock pot with 4 cups of water. Sprinkle the salt and pepper over the top and allow it to cook for the desired amount of time. I usually do the 4 hour option on my crock pot. *You can also boil the chicken on the stove top. Boil it on high for 25 minutes.
  2. Once the chicken has cooked, remove it from the crock pot and leave it on a plate to rest for 15 minutes. This will make sure the moisture will stay inside the meat and not dry out. Meanwhile dice the red pepper, onions, cilantro. Put it in a large bowl with the corn and the beans. Mix them together. *If you are using canned corn and beans make sure you drain the water, and rinse the beans well.
  3. Shred the chicken breasts. Add the shredded chicken to the bowl of vegetables. Sprinkle in a bit of Weber Kick’n Chicken seasoning. Add the 1/2 cup of mayonnaise and mix.
  4. Top each tostada with the chicken salad mixture. Add avocado if desired. Enjoy!