Hot Mexican Chicken Salad Recipe: A Delicious 20-Minute Tostada Recipe With a Twist by Donna John

Poultry Dinner
2 years ago

Hot Mexican Chicken Salad Recipe: A Delicious 20-Minute Tostada Recipe With a Twist

This recipe was shared with me in the '90s by my friend and 30Seconds contributor Debra Taylor. The reason it's considered "chicken salad" is because of the addition of mayonnaise. This easy, creamy hot Mexican chicken salad recipe is a quick and filling dinner.

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 5 minutes

Total Time: 20 minutes
Servings: 6


Here's how to make it:

  1. Combine the chicken, 1 cup of the cheddar cheese, beans, red bell pepper, onion, sour cream, mayonnaise, green chiles and taco seasoning. Season with salt and pepper, to taste.
  2. Put the tostada shells onto a baking sheet. Top with a heaping amount of the chicken salad.
  3. Top with some of the remaining cheddar cheese.
  4. Bake in a preheated 450-degree F oven for about 5 minutes or until chicken salad is hot and cheese is melted. Repeat with remaining shells and filling.
  5. Top with desired toppings.

Note: The original recipe says to broil the tostadas for 2 minutes. For me, the filling doesn't get hot enough before the shells start to get too dark, so now I cook them at 450 degrees for about 5 minutes.

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Donna John
We had this for dinner last night. Will have the leftovers tonight.
My mouth is watering! 😋
Elisa Schmitz
OMGoodness, that looks amazing, Donna John and Debra Taylor ! #yum

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