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
Ingredients
- 3 - 4 cups cooked shredded chicken (I used boneless chicken breast and boneless chicken thighs)
- 2 cups shredded sharp cheddar cheese (divided)
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 red bell pepper, chopped fine
- 1/2 cup onion, chopped fine
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can (4 ounces) chopped green chiles, drained
- 1 package taco seasoning (I used Old El Paso Taco Seasoning)
- crispy tostada caseras or crispy tostada shells
- optional toppings: sour cream, guacamole, avocado slices, fresh cilantro, salsa
Here's how to make it:
- 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.
- Put the tostada shells onto a baking sheet. Top with a heaping amount of the chicken salad.
- Top with some of the remaining cheddar cheese.
- 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.
- 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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