Chicken Salad Tostadas

Why You’ll Love Chicken Salad Tostadas Recipe

I enjoy this recipe because it’s fresh, colorful, and incredibly easy to put together. I like that it’s a no-cook meal when using leftover chicken, and the combination of creamy yogurt, crunchy vegetables, and zesty lime makes every bite bright and satisfying. It’s also customizable, so I can adjust ingredients to match whatever I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups cooked chicken, chopped or shredded
½ cup black beans, rinsed and drained
½ cup roasted corn
½ cup cherry tomatoes, chopped
¼ cup red onions, diced
1 tablespoon pickled jalapeños, diced
1 tablespoon lime juice, freshly squeezed
1 cup Greek yogurt
1 small avocado, diced
2 teaspoon taco seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
8 tostada shells

Directions

1. In a large bowl, I add the chicken, black beans, roasted corn, tomatoes, red onion, jalapeños, lime juice, Greek yogurt, avocado, taco seasoning, salt, and pepper. I toss everything together until well combined.

2. I serve the chicken salad mixture on tostada shells and add extra avocado, lime, or cilantro if I want more freshness.

Servings and Timing

Servings: 8 tostadas
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

I sometimes swap Greek yogurt for a mix of yogurt and mayonnaise if I want a richer flavor. I also enjoy adding chopped cilantro, diced cucumber, or shredded lettuce for extra crunch. If I want a smoky kick, I stir in a spoonful of chipotle sauce. For a heartier version, I add extra beans or top the tostadas with a sprinkle of cheese.

Storage/Reheating

I store the chicken salad mixture in an airtight container in the refrigerator for up to 3 days. I keep the tostada shells separate so they stay crisp. When I’m ready to serve, I simply assemble them fresh. Since this recipe is meant to be enjoyed cold, reheating isn’t necessary.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Yes, I use any cooked chicken I have—breast, thighs, or a mix.

Can I make the chicken salad ahead of time?

Yes, I prepare it a day in advance and store it in the fridge until serving.

How do I keep the tostada shells from getting soggy?

I add the chicken salad only when ready to eat so the shells stay crisp.

Can I use canned corn?

Yes, I drain it well; roasting it lightly adds more flavor.

Can I make this recipe spicy?

I add extra jalapeños or a splash of hot sauce for heat.

Can I substitute the Greek yogurt?

I can use sour cream or a yogurt–mayo blend if I prefer.

Can I make this dairy-free?

Yes, I use a dairy-free yogurt alternative.

Is this recipe gluten-free?

Most tostada shells are gluten-free, but I check the packaging to be sure.

Can I add cheese?

Yes, cotija or shredded cheddar tastes great on top.

Can I use flour tortillas instead of tostadas?

Yes, I toast them for a crisp base, or leave them soft for tacos.

Conclusion

I love making Chicken Salad Tostadas because they’re quick, flavorful, and effortlessly fresh. They come together with simple ingredients and offer a satisfying crunch that makes them perfect for both busy weeknights and easy lunches.