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+ servings
Tropical Chicken Tostada Salad in a bowl garnished with flour tortilla chips

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
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 42 minutes
Course Salad
Cuisine American, Mexican
Servings 4 people
Calories 616 kcal

Ingredients
  

  • 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

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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