Sassy Mexican Chicken Tostada Salad Recipe

Why You’ll Love This this Sassy Mexican Chicken Tostada Salad

This colorful, layered masterpiece gives you all the bold Mexican flavors you crave without the hassle of rolling messy burritos or dealing with taco shells that crack at the worst possible moment.

The combination of seasoned chicken, creamy ranch-salsa dressing, and fresh toppings creates this perfect balance of textures that’ll make your taste buds do a little happy dance.

Plus, you can prep most of the components ahead of time, which means dinner comes together faster than you can say “where did I put that can opener again?”

Ingredients List

This recipe calls for a mix of pantry staples and fresh ingredients that you probably already have hanging around your kitchen.

• 3 large chicken breasts, boneless, skinless and cut in strips
• 1 teaspoon garlic salt
• 1 teaspoon chili powder
• 1/4 cup ranch salad dressing
• 1/4 cup mexican salsa
• 2 cups shredded lettuce
• 1 (16 ounce) can black beans, drained
• 1 (7 ounce) can corn kernels, drained
• 1 (4 ounce) can chopped green chilies, chopped
• 1 (4 ounce) sliced roasted peppers, chopped
• 8 tostadas
• 1 cup monterey jack cheese, grated
• chopped tomato
• chopped green onions
• avocado slices
• chopped cilantro

• light sour cream
• Protein Power: The chicken breast gives you lean protein without all the saturated fat you’d get from ground beef
• Fiber Friends: Black beans and corn add filling fiber that keeps you satisfied longer than empty carbs
• Veggie Victory: All those colorful peppers, tomatoes, and lettuce pack vitamins while keeping calories reasonable
• Smart Swaps: Using light sour cream and keeping the cheese to a measured cup means you get the creamy goodness without going overboard on calories

Step by Step Directions



This Mexican-inspired tostada salad combines seasoned chicken with fresh vegetables and creamy toppings for a satisfying meal that’s ready in under 30 minutes.

• Prep the chicken: Season chicken strips with garlic salt and chili powder, then cook in a cooking oil-sprayed skillet over medium-high heat until browned and fully cooked.
• Make the dressing: Mix ranch salad dressing with Mexican salsa in a small bowl until well combined.
• Prepare the salad base: Combine shredded lettuce, drained black beans, drained corn kernels, chopped green chilies, and chopped roasted peppers in a medium bowl, stirring until evenly mixed.
• Build the first layer: Place a tostada shell on each serving plate, top with the lettuce and bean mixture, then drizzle with half of the ranch-salsa dressing.
• Add the chicken layer: Arrange cooked chicken strips over the salad base and pour the remaining dressing over the chicken.
• Finish with toppings: Top each tostada with chopped tomatoes, chopped green onions, avocado slices, chopped cilantro, light sour cream, additional salsa, and grated Monterey Jack cheese as desired.

For an extra crispy texture, consider using a premium deep fryer to prepare homemade tostada shells from corn tortillas.

Substitutions and Variations

• Switch up the protein: Ground turkey, beef, or even leftover rotisserie chicken work beautifully here – because who’s time to argue with convenience, right? Just season whatever protein you choose with those same spices for consistent flavor.
• Make it vegetarian: Skip the chicken entirely and double up on black beans, or toss in some seasoned tofu strips. You could even throw in some roasted sweet potato cubes for extra heartiness and that slight sweetness that plays so well with Mexican flavors.
• Cheese alternatives: Can’t find Monterey Jack, or maybe you’re feeling adventurous? Sharp cheddar, pepper jack, or even crumbled queso fresco will do the trick. Each brings its own personality to the party.
• Dressing variations: Not a ranch person? Mix that salsa with Greek yogurt instead, or go full Mexican and whisk together lime juice, olive oil, and a pinch of cumin. Sometimes the simplest swaps make the biggest difference.
• Bean flexibility: Pinto beans, kidney beans, or even chickpeas can step in for black beans. I mean, beans are beans when they’re drowning in all those delicious toppings anyway.
• Corn options: Fresh corn kernels cut straight from the cob add amazing sweetness and crunch, especially during summer months. Frozen corn works too – just thaw it first unless you enjoy the surprise crunch of ice crystals.
• Heat level adjustments: Want more kick? Add diced jalapeños or a dash of hot sauce to that dressing mixture. Too spicy for the family? Use mild salsa and skip the green chilies altogether.

Additional Things to Serve With This Dish

This tostada salad is basically a party on a plate, so why not make it an actual party with some perfect sidekick dishes.

• Mexican rice or cilantro lime rice – because sometimes you need something to soak up all that delicious dressing, and to be honest, more carbs never hurt anyone at a Mexican feast.
• Simple guacamole with tortilla chips – I mean, you’re already slicing avocados for the salad, so might as well make a whole bowl of the green gold while you’re at it.
• Elote (Mexican street corn) – grilled corn on the cob slathered with mayo, cheese, and chili powder that’ll make your taste buds do a little happy dance.
• Refried beans or charro beans – because beans on beans is totally acceptable in Mexican cuisine, and frankly, fiber is your friend.
• Fresh salsa verde or pico de gallo – extra salsas never go amiss, especially when you’ve got people who think the salsa-to-food ratio should be about 1:1.
• Warm flour tortillas – some folks like to wrap up their tostada fixings burrito-style, which is basically just eating your salad with extra steps, but hey, whatever works.
• Horchata or agua fresca – something cool and invigorating to balance all those bold flavors, plus it makes you feel like you’re dining at an authentic taqueria instead of your kitchen table.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some secrets that’ll turn this good tostada salad into an absolutely phenomenal one.

• Don’t skip the chicken seasoning step – that garlic salt and chili powder combo might seem basic, but it’s doing all the heavy lifting for flavor, and underseasoned chicken is practically just expensive lettuce.
• Cook your chicken until it’s actually done – nobody wants to play food poisoning roulette, so use a meat thermometer if you’re not confident about eyeballing it, because browning doesn’t always equal cooked through.
• Drain everything thoroughly – soggy beans and corn will turn your crispy tostada into a sad, limp mess faster than you can say “structural integrity.”
• Warm your tostada shells briefly in the oven – just a minute or two at 350°F will make them extra crispy and way less likely to shatter into a million pieces when you take that first bite.
• Layer strategically – put the wet stuff (like that ranch-salsa mixture) in the middle layers, not directly on the shell, because nobody wants their tostada turning into edible cardboard.
• Prep your toppings ahead – dice those tomatoes, slice those green onions, and get everything ready before you start assembling, because this dish comes together fast once you begin.
• Serve immediately – this isn’t a make-ahead situation unless you want to eat what ultimately becomes very expensive nachos soup.

Nutritional Facts

This hearty tostada salad packs a serious nutritional punch while keeping things deliciously satisfying.

• Calories: Approximately 450-500 per serving (serves 4)
• Protein: 35-40g from chicken breast and black beans – excellent for muscle maintenance and satiety
• Fiber: 12-15g thanks to black beans, corn, and vegetables – great for digestive health and blood sugar stability
• Healthy fats: 18-22g primarily from avocado, cheese, and minimal oil – supports heart health and nutrient absorption
• Carbohydrates: 35-40g mainly from beans, corn, and tostada shells – provides sustained energy
• Sodium: 800-1000mg – moderate but watch portion sizes if you’re sodium-sensitive
• Calcium: 250-300mg from cheese and beans – supports bone health
• Iron: 4-5mg from chicken and black beans – important for oxygen transport
• Vitamin C: 25-30mg from peppers, tomatoes, and cilantro – boosts immune function
• Folate: 150-200mcg from black beans and leafy greens – essential for cell division
• Potassium: 700-800mg from avocado, beans, and vegetables – helps regulate blood pressure
• Contains: Lean protein, complex carbohydrates, heart-healthy fats, and plenty of vitamins and minerals for a well-balanced meal

Fun “Did You Know?”

While tostadas might seem like a modern Mexican-American creation, they’re actually one of Mexico’s most ancient foods – dating back over 1,000 years when indigenous peoples would crisp-fry day-old tortillas to prevent waste.

I find it fascinating that black beans contain more antioxidants than blueberries! They’re packed with anthocyanins, which give them their dark color and incredible health benefits.

Here’s another cool fact: avocados were once called “alligator pears” by English speakers because of their bumpy skin and pear-like shape.

This salad combines three superfoods that’ve nourished people for centuries.