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.
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.
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.
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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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
8, 5-inch flour tortillas
2 tablespoons vegetable oil plus more for brushing on tortillas
1 cup (164 grams) frozen corn, defrosted
½ cup (86 grams) canned black beans, drained
1 tomato, chopped
½ teaspoon cumin
¼ teaspoon salt
Small pinch ground black pepper
¼ cup (157 grams) 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)
Preheat oven to 350°F/176°C.
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.
To a bowl add the corn, beans, tomato, cumin, salt and pepper, mix well.
To a small mixing bowl, combine the sour cream, tabasco sauce, lime and salt. Stir until combined. Set aside.
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.
To a large sauté pan add 1 tablespoon olive oil and heat over medium heat. Sauté the chicken until browned.
Take a cooled tostada shell and add the lettuce, the cooked chicken, corn salsa and drizzle with the sour cream dressing.