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?

Name: Chicken Tostada Salad Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
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)

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

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

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.

Nutrition Information:

Yield:

Serving Size:

2 bowls
Amount Per Serving:Calories: 575 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 16mg Sodium: 1585mg Carbohydrates: 86g Fiber: 12g Sugar: 5g Protein: 19g

Quick & Easy Grilled Corn Salsa

Pulled Pork Tamales

Comments

Kimberly says
May 6, 2015 at 9:02 am
This looks amazing!
Meredith Wouters says
May 19, 2014 at 5:34 pm
You just answered my question about what I’m making for dinner tonight!
Linda says
May 5, 2014 at 10:35 pm
Janette…you have outdone yourself with this dish! The photography is so inviting…I want to eat this now! Well done!
Brooke Cotton says
May 5, 2014 at 12:22 am
These sound just delicious. Can’t wait to make them!!!!!!
Norma says
May 3, 2014 at 12:36 am
These look so good! I love the presentation.
- Janette Fuschi says
  May 3, 2014 at 6:30 pm
  Thank you Norma 🙂
Healing Tomato says
May 2, 2014 at 5:06 pm
This is so delightful! I love the picture and presentation. Great job!
- Janette Fuschi says
  May 3, 2014 at 6:30 pm
  Thank you 🙂
Debi Tay says
May 2, 2014 at 3:14 pm
These look so good! I love me some Mexican food! And, I love the tortillas!
- Janette Fuschi says
  May 3, 2014 at 6:30 pm
  Thank you Debi. The tortillas were so good 🙂
Renee Paj says
May 2, 2014 at 2:28 pm
this is beautiful and it looks so good!!! I am seeing so much Mexican inspired food right now and loving it!
- Janette Fuschi says
  May 3, 2014 at 6:29 pm
  Thank you so much Renee.
Michaela Kenkel says
May 2, 2014 at 2:03 pm
These looks SO DANG GOOD!! You’re an artist, Janette!
- Janette Fuschi says
  May 3, 2014 at 6:29 pm
  Thank you Michaela 🙂