We love this bright tropical chicken tostada salad recipe by our friend Kyra Bussanich, Owner of Kyra’s Bake Shop in Portland, Oregon. Using the meat from a rotisserie chicken, chunks of fresh pineapple, and pre-peeled jicama sticks helps cut down on prep time so you can get dinner to the table faster. The tropical chicken tostada salad is also fantastic as a creamy, crunchy dip with chips or tostada pieces. Bonus – it’s creaminess comes from healthy California grown avocados, instead of mayonnaise. 

This easy tostada salad makes the perfect weeknight dinner!

Using pre-prepped ingredients is one of our favorite mealtime hacks. This tropical tostada salad calls for rotisserie chicken, pre-sliced cabbage and jicama, and pre-washed baby kale.

You can make the tostada salad in one big bowl, or in individual jars or bowls for easy meal prep. Or, create a tostada salad party, and present all the ingredients deconstructed so everyone can assemble their own.

Want even more easy Mexican-inspired dinner ideas? Check these out!

The Best No Mayo Avocado Chicken Salad

Here’s another easy & delicious recipe made with rotisserie chicken by Alison from A Girl Defloured. This Avocado Chicken Salad has zero mayo, but tons of flavor. It gets its creamy texture from smashed ripe avocados, naturally. It’s light and bright, spicy and crunchy, and keto friendly. Scoop it up with healthy baby bell peppers instead of chips!

Rainbow Veggie Quesadilla

This super yummy Rainbow Veggie Quesadilla by our friend Kate from Hola Jalapeño is filled with a boatload of colorful vegetables and lots of melted cheese. A quick and easy recipe that is a clear winner for the whole family. Keep these veggies in the fridge for a healthy meal any time hunger strikes!

Chicken Tinga Mexican Shredded Chicken Bowl

This Chicken Tinga recipe from our friends at Salt & Wind Not is too spicy, not too complicated, not too heavy, but just right. It’s great in salad with beans, avocado, and crumbled cheese. You can stuff it in tacos, use it to top tostadas, or add it to deconstructed burrito bowls (pictured left).

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Tropical Chicken Tostada Salad

Kyra Bussanich, Owner of Kyra’s Bake Shop

I have a confession to make: I love to feed friends and family, and I adore good food, but I’m way too busy to enjoy spending hours in the kitchen prepping delicious meals. So I am all about hacking my meals and using prepped foods from the grocery store. I love this bright tropical dish for a quick and easy weeknight dinner. The tropical chicken salad is fantastic as a creamy, crunchy dip with chips or tostada pieces, and I love that it gets its creaminess from an avocado, instead of mayonnaise.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 42 minutes mins

Course Salad

Cuisine American, Mexican

Servings 4 people

Calories 616 kcal

Ingredients

  

1x2x3x

• 5 ounces baby kale washed
• 2 medium radishes
• 1 cup thinly sliced purple cabbage
• lime vinaigrette recipe to follow
• 3 flour tortillas I use Mission’s gluten-free flour tortillas
• extra virgin olive oil
• salt
• ancho chili powder

For the Tostada Salad

• 2 tbsp extra virgin olive oil EVOO
• 1 cup onion diced small (about 4 ounces)
• 1 cup pineapple diced small
• 1 tbsp finely chopped jalapeño no seeds
• 2 tbsp pineapple juice
• 1 ripe medium Hass avocado diced (about 1 cup)
• 1/2 cup jicama half matchstick pieces
• 1/8 tsp salt
• 1/2 tsp lime juice
• 1/8 tsp red pepper flakes
• 1/4 tsp salt
• 2 cups shredded rotisserie chicken
• 1/2 cup cotija cheese
• cilantro or chopped green onions to garnish if desired

For the Lime Vinaigrette

• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp pineapple juice
• 1/4 tsp salt
• pinch cayenne

Instructions

 

• Preheat the oven to 425˚F and line 2 baking sheets with parchment baking paper. Set aside.
• Heat a sauce pan over medium heat. When warm, add the 2 tablespoons olive oil and then add your onion. Cook, stirring occasionally, until caramelized. Meanwhile, make the tostada chips.
• Brush both sides of your flour tortillas with olive oil. Cut the tortillas into quarters, arrange on the baking sheets so they aren’t touching, sprinkle the tops with a little sea salt and a pinch of ancho chili powder, and bake until golden brown and delicious, about 6-8 minutes.
• If you’re assembling the salad family-style in a large bowl, add your baby kale, thinly sliced pieces of radish, and sliced cabbage; otherwise divide the ingredients between 4 bowls and set aside.
• Make the lime vinaigrette: Add all the vinaigrette ingredients to a mason jar with a tight fitting lid and set aside.
• Make the tropical chicken salad:
• In a large bowl, combine the diced pineapple, pineapple juice, diced avocado, finely chopped jalapeño pepper, jicama, salt, lime juice, red pepper flakes, shredded chicken, and caramelized onions.
• To put it all together:
• Shake the lime vinaigrette until thick and the emulsified, drizzle over your baby kale mixture and toss to combine. Add your chicken salad on top of the kale (either in one large bowl, or divided between your four plates), top with the cotija cheese, and garnish with chopped cilantro or chopped green onions. Serve with wedges of lime and the tostada chips.

Notes

If you’re dairy-free, simply omit the cotija cheese.

You can make the salad in one big bowl, or in individual jars or bowls for easy meal prep. Or, create a tostada salad party, and present all the ingredients deconstructed so everyone can assemble their own.

Nutrition

Serving: 1bowlCalories: 616kcalCarbohydrates: 34gProtein: 41gFat: 37gSaturated Fat: 9gCholesterol: 130mgSodium: 1166mgPotassium: 685mgFiber: 7gSugar: 10gVitamin A: 4033IUVitamin C: 94mgCalcium: 206mgIron: 2mg

Keyword Tostada Salad

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