Chicken Tostada Salad Bowls come with their own edible bowl. A flour tortilla is shaped and baked, filled with seasoned chicken, black beans and corn salsa for a delicious, Mexican-style salad.
 
A chicken tostada salad bowl on a dark plate with sliced avocado
 
Salads are a delicious way to enjoy a healthy meal.  I love about making a salad is they are so versatile, you can add just about anything you feel like eating. The same goes for this tostada salad.
 

How do I bake tortilla bowls?

This salad starts with 5-inch flour tortillas. To get the ‘fluted’ bowl shape to hold the salad, the tortillas are brushed with olive oil on both sides. Then using a muffin pan turned it upside down, the tortillas are pressed into the wells. Make sure to get the bottom of the tortilla nice and flat so it will stand.  A 12 muffin pan will only hold 2 tortillas at a time, so you’ll need to bake them in batches.
A closeup of the salad showing the colorful toppings
 
As far as toppings go, as I said you can really add anything you like. The toppings I used were a corn and black bean salsa and sour cream mixed with chipotle tabasco sauce, lime juice and salt.
 
3 chicken tostada salad bowls lined up on a wood board with lime wedge and avocado
 

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Yield: 4

Chicken Tostada Salad Bowls

Chicken tostada Salad Bowl on a board with colorful corn, tomato, cilantro

A flour tortilla is shaped and baked into an edible bowl, then filled with seasoned chicken, black beans and corn salsa for a fun, Mexican salad. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 8, 5-inch flour tortillas
  • 2 tablespoons vegetable oil plus more for brushing on tortillas
  • 1 cup frozen corn, defrosted
  • ½ cup canned black beans, drained
  • 1/2 cup tomato, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Small pinch ground black pepper
  • ¼ cup sour cream
  • 2 teaspoons Chipotle tabasco sauce
  • Juice from 1 lime
  • ¼ teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 boneless, skinless chicken breast cut into bite-size pieces
  • 1 head lettuce, chopped
  • Fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 350°F/176°C. 
  2. Brush each tortilla with oil on both sides. Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool. 
  3. To a bowl add the corn, beans, tomato, cumin, salt and pepper, mix well.
  4. To a small mixing bowl, combine the sour cream, tabasco sauce, lime and salt. Stir until combined. Set aside. 
  5. To a small bowl add the coriander, chili powder, garlic powder, paprika, cumin, salt and pepper, mix well. Sprinkle all over the chicken and mix to coat well.
  6. To a large sauté pan add 1 tablespoon olive oil and heat over medium heat.  Sauté the chicken until browned.
  7. Take a cooled tostada shell and add the lettuce, the cooked chicken, corn salsa and drizzle with the sour cream dressing. 

Nutrition Information

Yield

4

Serving Size

2 bowls

Amount Per Serving Calories 575Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 16mgSodium 1585mgCarbohydrates 86gFiber 12gSugar 5gProtein 19g