Chickenavocadotostadas Recipes

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CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 15

8 tostadas
1 cup refried beans, warmed
4 cups cooked chicken, shredded
2 cups finely shredded lettuce
1 medium red onion, thinly sliced into rings
8 radishes, thinly sliced
1 cup crumbled queso fresco or mild feta cheese
Mexican sour cream or regular sour cream, for drizzling
Fresh Tomatillo-Avocado Salsa, recipe follows
8 ounces tomatillos, husked, rinsed and coarsely chopped
1 avocado, halved, pitted and peeled
1/2 cup packed fresh cilantro leaves
1 serrano chile
1 tablespoon fresh lemon juice
Salt and freshly cracked black pepper

Steps:

  • Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
  • Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.

Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Marcela Valladolid

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 whole rotisserie chicken
2 cups shredded romaine lettuce
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
8 store-bought tostadas
1 cup refried beans
1 avocado, sliced
1/2 tomato, finely chopped
Mexican crema, for drizzling
Queso fresco, crumbled
Pickled jalapenos, optional

Steps:

  • Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
  • In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
  • To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

CHICKEN TOSTADAS



Chicken Tostadas image

If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 flour tortillas (8 inches)
1 can (15 ounces) black beans, rinsed and drained
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1/2 cup salsa
3/4 pound boneless skinless chicken breasts, cut into strips
2 cups finely chopped tomatoes, drained
1 cup chopped onion
1-1/2 cups shredded cheddar cheese
2 cups torn romaine
Sour cream, optional

Steps:

  • Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

Nutrition Facts :

CREAMY CHICKEN TOSTADAS



Creamy Chicken Tostadas image

These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won't be able to resist the incredible flavor!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
2 small red, green, and/or yellow bell peppers, chopped
1 cup frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
2 cups shredded cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¾ cup milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
¼ cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
  • Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
  • Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
  • Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

Nutrition Facts : Calories 550 calories, Carbohydrate 51.5 g, Cholesterol 64.9 mg, Fat 26.8 g, Fiber 11.1 g, Protein 29.4 g, SaturatedFat 5.9 g, Sodium 943.6 mg, Sugar 7.2 g

CHICKEN AVOCADO TOSTADAS



Chicken Avocado Tostadas image

I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."

Provided by LETMEDELETE

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 tostadas (the Mexican bagged brands like Guerrero are better than the boxed national brands)
1/2 cup refried beans or 1/2 cup refried black beans
1 medium cooked chicken breast, chopped
1 -1 1/2 teaspoon honey
1/3 cup avocado, chopped
black pepper, to taste
red pepper flakes, to taste

Steps:

  • Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
  • Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
  • Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
  • Spread refried beans onto shells, then top with the chicken and avocado.

Nutrition Facts : Calories 412.5, Fat 16.5, SaturatedFat 3.8, Cholesterol 92.4, Sodium 450.1, Carbohydrate 29.5, Fiber 10, Sugar 6.3, Protein 37.1

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!

CHICKEN AND AVOCADO TOSTADAS



Chicken and Avocado Tostadas image

Serve up our Chicken and Avocado Tostadas in just 20 minutes. The chicken and avocado lovers in the crowd are sure to fall in love with this simple recipe.

Provided by My Food and Family

Categories     Recipes

Time 17m

Yield Makes 6 servings.

Number Of Ingredients 7

6 tostada shells
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 lb. cooked chicken, shredded
6 KRAFT Singles
1 avocado, sliced
1-1/2 cups shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 375°F.
  • Place tostada shells on baking sheet; spread with cream cheese spread. Fill with chicken and Singles.
  • Bake 5 to 7 min. or until heated through.
  • Top with remaining ingredients.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

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