Best 9 Low Fat Chicken Tostada Salad Recipes

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Craving a guilt-free Mexican dish that packs a punch of flavor? Look no further than our Low-Fat Chicken Tostada Salad, a culinary masterpiece that combines the essence of Mexican cuisine with a health-conscious approach. This tantalizing salad features tender, shredded chicken, a medley of crisp vegetables, and a tangy dressing, all served atop crispy tostada shells.

Indulge in a symphony of flavors with our Low-Fat Chicken Tostada Salad, a delectable dish that caters to various dietary preferences. Savor the lean protein of chicken, the refreshing crunch of lettuce and cabbage, the sweetness of tomatoes and corn, and the zesty kick of jalapeños. Our homemade dressing, made with Greek yogurt, lime juice, and cilantro, adds a delightful tang that complements the salad perfectly.

But that’s not all! This article features a collection of tantalizing recipes that will elevate your culinary skills and satisfy your taste buds. Discover the secrets behind our Low-Carb Chicken Tostada Salad, a guilt-free delight that combines the same vibrant flavors with a low-carb twist. Craving a vegan option? Our Vegan Tostada Salad offers a plant-based alternative, packed with protein-rich beans, roasted vegetables, and a creamy avocado dressing.

Transport yourself to the vibrant streets of Mexico with our Authentic Chicken Tostadas, a classic dish that showcases the true essence of Mexican cuisine. Crispy tostada shells are adorned with refried beans, juicy chicken, tangy salsa, and a dollop of guacamole, creating an explosion of flavors in every bite. And for a unique twist, try our Black Bean Tostadas, a vibrant dish featuring a hearty black bean filling, a medley of fresh vegetables, and a zesty tomatillo salsa.

Let this article be your guide to a culinary adventure, where each recipe offers a unique taste of Mexican cuisine. From the classic flavors of Authentic Chicken Tostadas to the innovative Black Bean Tostadas, and the lighter options of Low-Fat and Low-Carb Chicken Tostada Salads, you’ll find a recipe that suits your preferences and tantalizes your taste buds.

Let's cook with our recipes!

CHICKEN TOSTADA SALAD



Chicken Tostada Salad image

If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) shredded lettuce
1 medium tomato, cut into wedges
1/2 cup reduced-fat ranch salad dressing
1/4 cup sliced ripe olives
2 tablespoons taco sauce
4 tostada shells
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
1/2 cup shredded Mexican cheese blend

Steps:

  • In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN SALAD TOSTADAS



Chicken Salad Tostadas image

Make and share this Chicken Salad Tostadas recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

3 chicken breasts (bone in)
1 carrot, cut up in 1 inch pieces
1 celery, cut up in 1 inch pieces
1/2 onion (cut in half )
1/2 teaspoon salt
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons yellow mustard
1/2 onion, finely chopped
1 (15 ounce) can mixed vegetables
1 tablespoon chopped cilantro
salt
pepper
garlic salt
pickled jalapeno pepper, chopped (optional)
avocado, chopped
tapatio hot sauce
tostadas

Steps:

  • Place first five ingredients in a pot of boiling water and reduce heat. Cook over medium heat, covered, about 45 minutes or until the chicken is very tender.
  • When the chicken is tender, remove from bone and shred.
  • Add remaining ingredients and incorporate well. Place chicken salad on store-bought tostadas or fry your own tortillas in some vegetable oil. Top with Tapatío Hot Sauce to taste. Delicious!

SKINNY SPICY TOSTADAS



Skinny Spicy Tostadas image

76% less fat • 59% less sodium than the original recipe. This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 cup canned black beans, rinsed and drained
1 cup chopped seeded tomato
1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 fresh jalapeño chile pepper, seeded and finely chopped

Steps:

  • Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
  • Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
  • Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 7 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

TOSTADA CHICKEN SALAD



Tostada Chicken Salad image

Cooking for two? This Southwestern specialty is intended for folks just like you.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 10

1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons mayonnaise or salad dressing
2 teaspoons Old El Paso™ taco seasoning mix (from 1 oz package) or Southwest seasoning mix
1 tablespoon chopped green onion (1 medium)
2 tostada shells
3 cups shredded lettuce
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 medium avocado, sliced, if desired

Steps:

  • In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
  • Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.

Nutrition Facts : Calories 340, Carbohydrate 15 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 1 1/2 g

CHICKEN TOSTADA SALAD



Chicken Tostada Salad image

Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Yield Serves 4

Number Of Ingredients 13

4 corn tortillas
3 teaspoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
Breast meat from 1 rotisserie chicken, torn into bite-size pieces
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 head romaine lettuce (6 ounces), shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
Fresh cilantro, for serving

Steps:

  • Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
  • In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
  • In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Nutrition Facts : Calories 326 g, Fat 18 g, Fiber 6 g, Protein 24 g

LOW-FAT CHICKEN TOSTADA SALAD



Low-Fat Chicken Tostada Salad image

An healthful, tasty, and satisfying salad that makes three meal-sized servings. Created for RSC #10.

Provided by Debs Recipes

Categories     Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 15

4 -5 corn tortillas (1 - 1.5 per serving)
nonstick cooking spray (such as PAM)
1 1/2 cups cooked chicken, diced (3/4 pound before cooking)
3/4 cup canned black beans, rinsed and drained (half of a 15-ounce can)
1/3 cup chicken broth
1 teaspoon minced garlic
1 teaspoon taco seasoning mix
1 teaspoon cumin
1 head red leaf lettuce, torn into bite-sized pieces (about 6 cups torn pieces)
1 small red onion, sliced into thin rings
1 cup grape tomatoes, halved
3 tablespoons sliced jalapenos (canned type, as many as your "heat-meter" will allow)
3/4 cup grated reduced-fat cheese (cheddar-jack or Mexican-blend recommended)
reduced-fat sour cream
salsa

Steps:

  • Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
  • Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
  • Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.

Nutrition Facts : Calories 287.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 52.5, Sodium 414.3, Carbohydrate 32.3, Fiber 8.2, Sugar 2.1, Protein 25.8

LOW FAT CHUNKY CHICKEN SALAD



Low Fat Chunky Chicken Salad image

Make and share this Low Fat Chunky Chicken Salad recipe from Food.com.

Provided by andreaadams01

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1/3 cup fat-free mayonnaise
1/3 cup roasted red pepper, diced
2 medium celery ribs, chopped
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
2 tablespoons parsley, chopped
1/4 teaspoon black pepper, ground
4 (2 ounce) whole wheat rolls

Steps:

  • Place chicken in saucepan and pour enough water over to cover. Set on medium heat and bring to a boil. Reduce heat and simmer until chicken is cooked through - (approx 10 mins).
  • Drain and cut into 5cm/2-inch pieces.
  • Meanwhile, in a large bowl, mix together mayo, red peppers, celery, parsley, mustard, oregano, and black pepper.
  • Add chicken to mayo mixture and mix well.
  • remove tops of buns and press down centre to create a bowl
  • spoon chicken into prepared buns - 1/2 cup per bun.
  • Enjoy!

Nutrition Facts : Calories 299.7, Fat 4.8, SaturatedFat 1, Cholesterol 68, Sodium 711.5, Carbohydrate 33.4, Fiber 5.4, Sugar 6.7, Protein 31.6

TOSTADA SALAD



Tostada Salad image

Make and share this Tostada Salad recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb extra lean ground beef
1 small onion, chopped
1 (14 ounce) can red kidney beans, rinse and drained
1 (1 1/4 ounce) package taco seasoning mix
1 head lettuce, torn in pieces
4 ounces cheddar cheese, shredded
1 cup thousand island dressing
1 large avocado, sliced
tortilla chips (1 large package)
4 tomatoes, cut in wedges

Steps:

  • Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
  • Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
  • Place in serving bowl and garnish with the reserved chips on top.
  • Note: you can also make it for 3-4 servings using half of the ingredients.

Nutrition Facts : Calories 510.9, Fat 31.1, SaturatedFat 8.8, Cholesterol 77.5, Sodium 552.2, Carbohydrate 30.9, Fiber 9.8, Sugar 10, Protein 29.5

Tips:

  • For a healthier version of this dish, use low-fat or non-fat sour cream and cheese.
  • To save time, you can use pre-cooked chicken or rotisserie chicken.
  • If you don't have tostada shells, you can use tortilla chips instead.
  • To make a vegetarian version of this dish, omit the chicken and add more vegetables, such as black beans, corn, or bell peppers.
  • For a spicier version of this dish, add some chopped jalapeños or chili peppers.

Conclusion:

Low-fat chicken tostada salad is a quick, easy, and delicious meal that is perfect for a weeknight dinner or a party. It is also a healthy and flavorful dish that is packed with protein, vegetables, and healthy fats. So next time you are looking for a tasty and healthy meal, give low-fat chicken tostada salad a try!

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