Chicken Salad Tostadas

  • Yield servings


1 whole rotisserie chicken, cold
1 small onion, chopped
1 -- red pepper, chopped
1 -- 15.5 ounce can black beans, drained and rinsed
1 -- 15.25 ounce can corn, drained
1 cup Mexican blend shredded cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup taco seasoning
1 -- and 1/2 cups fresh cilantro
1 can chipotle peppers in adobo sauce
3 -- limes
1 package 10 corn tortillas
-- oil for frying (2 4 cups vegetable shortening or oil)
5 ounces package arugula
4 -- avocados, sliced
1/2 cup olive oil
1 clove garlic, peeled
-- salt


Remove skin and meat from rotisserie chicken. Discard skin and chop meat into bite size pieces. Place in large bowl. Add onion, pepper, black beans, corn and cheese. In a small bowl, mix mayonnaise, sour cream, taco seasoning and mix well. Fold dressing into chicken mixture and refrigerate.

In food processor or blender, place cilantro, garlic clove, juice of 2 limes, olive oil, pinch of salt, 2 chipotles and 1 tablespoon of adobo sauce. Puree till smooth.

Place 3 – 4 inches of oil in saucepan. Fry tortillas in hot oil until crisp.

To assemble: Place 1/2 cup arugula on tostada. Top with 4-5 slices avocado. Slice third lime and use to squeeze a small amount of lime juice onto the avocado. Top with approximately 1 cup of chicken salad. Using a squeeze bottle, drizzle with cilantro chipotle pesto. Garnish with small sprig of arugula. Serves 8 (two tostadas per serving)



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