20-minute chicken salad tostadas make a fast, flavorful weeknight dinner. Crispy corn tortilla shells are piled high with a Mexican-style chicken salad featuring vegetables, black beans, corn and a light yogurt taco sauce.
Mexican flavours are a favourite, but I prefer recipes that are simple and quick to prepare. These tostadas come together in about 20 minutes and are perfect when you want something tasty, lighter than traditional fried dishes, and easy to customize with what’s in your fridge.
The salad works with diced cooked chicken, shredded rotisserie chicken, or any leftover roasted meat. Combine the protein with lettuce, tomatoes, avocado, black beans and corn, then toss everything in a bright yogurt-based taco sauce for a fresh, satisfying meal.
Ingredients you’ll need:
These chicken salad tostadas are flexible — use what you have on hand.
- Corn tortillas: Use 100% corn tortillas for the best crunchy tostada shells. Homemade baked shells avoid additives found in some packaged varieties.
- Chicken: Diced cooked chicken breast, grilled chicken, or shredded rotisserie chicken.
- Tomatoes: Cherry or grape tomatoes are ideal for colour and ease of chopping, but any tomato will work.
- Red onion: Adds a sharp bite; brown onion can be used instead.
- Lettuce: Romaine (cos) for a crisp green base.
- Avocado: One ripe but firm avocado, diced.
- Black beans: Canned black beans drained and rinsed; kidney beans are an alternative.
- Corn: One cup of cooked or canned sweet corn kernels.
- Yogurt: Thick plain Greek yogurt keeps the sauce creamy and light compared with mayo.
- Taco seasoning: Use store-bought or a homemade mix to taste.
- Pickled jalapeños: Provide a mild tangy heat; swap for fresh jalapeños for more spice.
- Lime juice: Fresh lime juice brightens the salad and lifts the yogurt sauce.
See the recipe card below for exact amounts.
How to make chicken salad tostadas
Tostada shells: Preheat the oven to 400°F (200°C). Arrange corn tortillas on a baking sheet (some overlap is fine). Lightly spray both sides with oil and place a second baking sheet on top to keep them flat while baking. Bake 12–13 minutes until crisp. Remove the top sheet carefully and let the shells cool. Alternatively, toast tortillas in a dry skillet over medium-high heat briefly on each side for slight charring.
Chicken salad: While the shells bake, combine diced chicken, shredded lettuce, chopped tomatoes, avocado, black beans, corn, diced red onion, pickled jalapeños, Greek yogurt, taco seasoning and lime juice in a large bowl. Toss until everything is evenly coated with the yogurt dressing and season to taste.
Assemble: Spoon the chicken salad onto each crispy tostada shell and drizzle with extra yogurt sauce if desired. Serve immediately to keep the shells crunchy.
Variations and substitutions
Here are simple ways to adapt the recipe to your tastes or pantry:
- Meat: Swap chicken for shredded beef or pork.
- Vegetarian: Replace chicken with pan-fried or baked tofu.
- Extra veggies: Add chopped leftover roasted vegetables or raw peppers for more texture.
- Seafood: Use cooked shrimp for shrimp salad tostadas.
Tips for best results
- Use 100% corn tortillas: They crisp up best and give authentic tostada texture.
- Flip while baking: Turn tortillas once so both sides crisp evenly.
- Keep separate until serving: Store salad and shells separately to prevent sogginess.
- Choose thick yogurt: Full-flavour, high-protein Greek yogurt yields a creamy, non-watery dressing.
Storing leftovers:
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
Tostada shells: Bake shells up to 48 hours ahead and keep them in a resealable bag to retain crunch.
Recipe FAQ
A tostada is a crunchy, flat tortilla served open-faced with toppings such as beans, meat and vegetables. This recipe uses baked tostada shells for a lighter version.
Pile on toppings without overloading, then pick up the tostada like a flatbread or a slice and enjoy.
A tortilla is the flat bread itself. A tostada is a tortilla cooked until crispy and served flat with toppings, unlike a folded taco.
Oven temperatures vary; you may need a few extra minutes to achieve crispness. Let shells cool completely before storing so they stay crunchy.
More Mexican style recipes
Air Fryer Chicken Tacos
Hawaiian Fish Tacos with Pineapple Slaw
Air Fryer Shrimp Tacos
Honey Chipotle Shrimp Tacos with Mango Salsa
If you try this chicken salad tostadas recipe or have questions, leave a comment and rate it. I love hearing how you adapt the flavors or what swaps you make.
Chicken Salad Tostadas
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- Author: Caitlin Rule
- Total Time: 24 minutes
- Yield: 10 tostadas
Description
20-minute chicken salad tostadas are a quick, easy dinner featuring crispy tortilla shells topped with a healthy Mexican-style chicken salad, veggies, black beans and a light yogurt taco sauce.
Ingredients
- 400g / 14oz cooked chicken, diced
- 4 cups cos/romaine lettuce, shredded
- 1 cup cherry tomatoes, chopped
- 1 x 400g / 14oz can black beans, drained and rinsed
- 1 cup corn kernels
- ⅓ cup red onion, diced
- ¼ cup pickled jalapeños, finely diced
- Juice of 1 lime
- ¾ cup plain yogurt (Greek yogurt recommended)
- 2 teaspoons taco seasoning
- 1 avocado, diced
- 10 corn tortillas for tostada shells
Instructions
- Preheat oven to 400°F (200°C). Arrange tortillas on a baking sheet (overlapping is fine). Lightly spray both sides with oil and place another baking sheet on top to keep them flat.
- Bake 12–13 minutes until crisp. Remove the top baking sheet carefully. Alternatively, toast tortillas in a dry skillet over medium-high heat for a few seconds per side to char slightly.
- While shells bake, combine chicken, lettuce, tomatoes, avocado, black beans, corn, onion, pickled jalapeños, yogurt, taco seasoning and lime juice in a bowl. Toss to coat and season to taste.
- Top each shell with the chicken salad and drizzle extra yogurt if desired. Serve immediately.
Notes
- Store leftover chicken salad in an airtight container in the fridge for up to 3 days.
- Bake tostada shells up to 48 hours ahead and keep them in a resealable bag to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican