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Roasted Chicken Salad Tostada

Makes: 4  servings Prep 35 mins Start to Finish 35 mins


  • 1 1/2 tablespoons  olive oil
  • 2 teaspoons  ground cumin
  • 8 5 1/2inches  corn tortillas
  • 2 cups  shredded purchased roasted chicken
  • 4 tablespoons  fresh lime juice, plus wedges for garnish
  • 1 15 1/2ounce can black beans, rinsed and drained well
  • 1 cup  grape tomatoes, quartered
  • 1 avocado
  • 4 cups  thinly sliced romaine lettuce
  • 1 cup  purchased salsa
  • 1/2 cup  low-fat sour cream


1. Preheat broiler. Whisk together oil and 1-1/2 teaspoons cumin in a small bowl; salt to taste. Lightly brush both sides of each tortilla with cumin oil and arrange in a single layer on a cookie sheet. Broil 4 inches from heat, turning once, until golden brown and crisp, about 2 minutes. Transfer to rack to cool.

2. Meanwhile, toss chicken with 2 tablespoons juice in a serving bowl; salt and pepper to taste.

3. Toss together beans, tomatoes, 1 tablespoon juice, and remaining 1/2 teaspoon cumin in another serving bowl; salt and pepper to taste.

4. Halve, pit, peel, and slice avocado. Transfer to a shallow bowl and drizzle with remaining 1 tablespoon juice; salt to taste.

5. Arrange bowls of chicken, beans, avocado, and stack of tortillas on the table. Place lettuce, salsa, and sour cream in separate bowls; serve on the side with lime wedges. Top each tortilla with desired toppings to create individual salad tostadas. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)475,
  • Fat, total(g)22,
  • chol.(mg)73,
  • sat. fat(g)5,
  • carb.(g)51,
  • fiber(g)9,
  • pro.(g)26,
  • sodium(mg)1114,
  • Percent Daily Values are based on a 2,000 calorie diet