Chicken Tostada Salad Bowls feature their own edible bowls. Bake a flour tortilla into shape, then fill it with seasoned chicken, black beans, and fresh corn salsa for a bold, Mexican-style salad that’s as fun to eat as it is delicious.

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 to make 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.

3 chicken tostada salad bowls lined up on a wood board with lime wedge and avocado

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.

A closeup of the salad showing the colorful toppings

What to serve with tostada bowls

Chicken tostada Salad Bowl on a board with colorful corn, tomato, cilantro
5 from 10 reviews

Chicken Tostada Salad Bowls

Janette
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
Servings: 4
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Ingredients
 

  • 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)

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. 
Serving: 2bowls, Calories: 575kcal, Carbohydrates: 86g, Protein: 19g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Cholesterol: 16mg, Sodium: 1585mg, Fiber: 12g, Sugar: 5g
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