Chicken Salad Tostadas

We have eaten our fair share of chicken salad, from the American version made with grapes, apples, celery, and walnuts to Mexican chicken salad (or ensalada de pollo) made with potatoes, peas, and carrots. Both are delicious, but can sometimes be heavy on the mayo. We’ve given these two classics a fresh spin with Greek yogurt, rotisserie chicken, black beans, and roasted corn, and weare confident this recipe will become a family favorite. These chicken salad tostadas are light, easy to make, and perfect with your favorite margarita or sangria.

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If you love these fresh and easy tostadas, you’ll want to try our carne asada bowl, made with leftover carne asada, and don’t forget the drinks. Our strawberry margarita can be made either frozen or on the rocks.

Key Ingredients and Substitutions

This simple recipe uses pantry staples and a few fresh ingredients to create a delicious and flavorful chicken salad perfect for tostadas.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Chicken: We used leftover rotisserie chicken to make this an easy dinner, but you can also use boneless, skinless shredded chicken breast or thighs for the recipe.
• Black Beans: This is a quick and easy chicken salad recipe, so no need to make your own black beans. Use canned beans that have been rinsed and drained.
• Roasted Corn: Sweet and smoky roasted corn kernels add color and texture. We usually find roasted corn in the freezer section, but you can opt for canned corn that has been rinsed and drained.
• Cherry Tomatoes: These bite-sized flavor bombs add sweetness to the salad. Grape tomatoes will work, too.
• Red Onions: Thinly diced red onions provide a sharp bite that complements the other flavors.
• Pickled Jalapeños: Spice is nice but adjustable! Sliced pickled jalapeños add a kick, but the amount can be adjusted to your preference. Pickled banana peppers offer a milder option for those who prefer less heat.
• Greek Yogurt: Tangy and light, we used plain Greek yogurt instead of mayonnaise in the chicken salad. You can substitute the yogurt with a 50-50 combo of mayonnaise and sour cream.
• Avocado: This is optional, but we like the added creaminess and flavor that diced avocado brings to the chicken salad.
• Taco Seasoning: We add a touch of taco seasoning (or chili powder) to add some additional flavor to the salad.
• Tostadas: You can use your favorite store-bought tostadas or fry your own using corn tortillas. Homemade tortilla chips and saltine crackers are great substitutes for serving the salad more like a dip.

How to Make Chicken Salad Tostadas

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: This is a perfect meal prep recipe for an easy and delicious weekday lunch.

1. Make the Chicken Salad: In a large bowl, add the cooked chicken, drained and rinsed black beans, roasted corn, chopped cherry or grape tomatoes, diced red onion, diced pickled jalapeños, lime juice, Greek yogurt, diced avocado, taco seasoning, salt, and pepper. Gently combine everything together until it is well coated with the Greek yogurt.

2. Make the Chicken Tostadas: Top each tostada shell with a generous amount of chicken salad, then top with avocado slices (or a dollop of our grilled guacamole), lime, cilantro, and green onion, if desired.

Make-Ahead and Storage

Make-Ahead: This chicken salad recipe is a great meal prep recipe for a busy weeknight dinner. It can be made up to 3 days in advance.

How to Store: Store the leftover chicken salad in an airtight container in the refrigerator. We don’t recommend freezing leftovers.

Recipe Tips and Notes

• Leftover chicken is perfect for this recipe! If you don’t have any on hand, you can poach or grill some chicken breasts or thighs specifically for the tostadas.
• There is no need to warm up the beans and corn. The black beans and corn should be at room temperature when added to the salad.
• Want to make your own tostada shells? Fry corn tortillas in hot oil until golden brown. Drain on paper towels before assembling.
• Spice it Up! Add a splash of the pickled jalapeño brine for a spicier chicken salad.