Easy Chicken Tostada Salad Recipe

Name: Easy Chicken Tostada Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 whole Shallot, Diced; 2 pounds Boneless, Skinless Chicken Thighs; Salt And Pepper, to taste; 1/2 cups Water; 1 Tablespoon Dark Tequila; 1 package (1.25 Oz. Packet) Taco Seasoning Mix; 1 can 15 Oz Can Refried Beans; 4 whole Tostada Taco Bowls, Store Bought Or Homemade; Shredded Lettuce; Queso Fresco Cheese; Melted Cheese Sauce; Salsa; Guacomole; Taco Sauce; Sour Cream; Diced Tomatoes

Servings: persons

3 Tablespoons Olive Oil
1 whole Shallot, Diced
2 pounds Boneless, Skinless Chicken Thighs
Salt And Pepper, to taste
1/2 cups Water
1 Tablespoon Dark Tequila
1 package (1.25 Oz. Packet) Taco Seasoning Mix
1 can 15 Oz Can Refried Beans
4 whole Tostada Taco Bowls, Store Bought Or Homemade
Shredded Lettuce
Queso Fresco Cheese
Melted Cheese Sauce
Salsa
Guacomole
Taco Sauce
Sour Cream
Diced Tomatoes

1
In a large skillet on medium heat, heat the olive oil.
2
Add the scallion and cook for 2-3 minutes.
3
Season both sides of the chicken thighs with salt and pepper.
4
Add each thigh into the pan, in a single layer, and cook for 3 minutes on each side until golden brown.
5
Remove from pan and place on a cutting board.
6
Its OK if the chicken is not all the way cooked because it will return to the heat.
7
Turn the heat down between low and medium and add the water and tequila into the skillet.
8
Stir to release the bits that were left behind by the chicken.
9
Allow it to simmer for 3-5 minutes.
10
Meanwhile, dice the chicken and set aside.
11
Now, add the taco seasoning to the pan and stir so the seasoning completely dissolves.
12
Return the diced chicken to the pan and stir so the seasoning coats the chicken.
13
Allow to cook for 5-10 minutes, until chicken is no longer pink.
14
Heat the refried beans in a small saucepan over low heat.
15
Warm the tostada shells in the oven on warm heat, or according to package instructions.
16
Layer the tostadas with beans being the bottom layer, chicken on top, and top off with the remainder of the toppings as desired.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 whole Shallot, Diced, 2 pounds Boneless, Skinless Chicken Thighs, Salt And Pepper, to taste, and more.

Yes, Easy Chicken Tostada Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Easy Chicken Tostada Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions