Grilled Chicken Tostada Salad Recipes

GRILLED CHICKEN TOSTADAS

Steps:

• Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
• Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
• Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
• Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

SIZZLING GRILLED CHICKEN TOSTADAS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Sriracha sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour to marinate.
• Spray grill rack with grilling spray. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool slightly; chop chicken.
• To assemble tostadas, spread refried beans over tostada shells. Spread guacamole over beans. Top evenly with chicken and cheese. Stir remaining 1 teaspoon Sriracha sauce into taco sauce; drizzle over tostadas. Place tostadas on grill. Cover grill; cook 2 to 3 minutes or until cheese is melted. Top with lettuce. Serve immediately.

CHICKEN TOSTADA SALAD

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.

CHICKEN TOSTADA SALAD

Steps:

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

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

Steps:

• Chicken: Preheat oven to 375 degrees.
• Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
• While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
• Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
• When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
• Vinaigrette:.
• Mix all ingredients together. Refrigerate drizzle salad before serving.

TOSTADOS

Steps:

• In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
• In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
• Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
• Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

CHICKEN TOSTADA RECIPE WITH GRILLED CHICKEN

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Add onions, bell pepper and jalapeno, stir and cook until tender.
• Remove from the pan and set aside.
• Add chicken and diced green chilies to the same pan and heat over medium heat.
• Cook for 5-7 minutes or until heated through.
• Heat refried beans in a small pot over medium heat.
• Spread a thin layer of beans onto each tostada.
• Sprinkle with shredded cheese, then top with chicken and then onions and peppers.
• Top with additional desired topping and enjoy.

FIESTA GRILLED CHICKEN SALAD

Steps:

• Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
• Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
• Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

GRILLED CHICKEN TOSTADAS

Steps:

• Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
• Over medium high coals, grill chicken for 5 minutes on each side or until done.
• Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
• Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
• To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.