Chicken Salad Tostadas
Chicken Salad Tostadas
Ingredients
For the Chicken
- 3 chicken breasts
- 1/2 white onion, sliced
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/2 teaspoon onion salt, or to taste
- 4 cups water, for boiling
For the Mix-ins
- 1 can corn, drained
- 1 pickled jalapeños, to 2, diced
- 4 tablespoons pickled jalapeño juice
- 1 green onion, chopped
- 1/2 bunch cilantro, chopped
- 2 russet potatoes, peeled, diced, and boiled until tender
- 3 carrots, peeled, diced, and boiled until tender
For the Dressing and Seasonings
- 1 1/2 cups mayonnaise
- 4 tablespoons mustard
- 1 lemon, juiced
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon onion salt, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For Serving
- 8 tostadas
- as needed hot sauce, for drizzling (optional)
Instructions
- 1
Place the chicken breasts into a large pot. Fill the pot halfway with water (about 4 cups). Add the 1/2 white onion (sliced), 2 bay leaves, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of onion salt. Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through and tender, about 20-25 minutes.
⏱️ 25 min
- 2
While the chicken is cooking, peel the 2 russet potatoes and 3 carrots. Dice the potatoes into approximately 1-inch cubes and the carrots into approximately 1/2-inch cubes. Place the diced potatoes and carrots into a separate pot, cover with water, and boil until tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min
- 3
Finely chop the 1 green onion and 1/2 bunch of cilantro. Dice the 1 to 2 pickled jalapeños.
⏱️ 5 min
- 4
In a large mixing bowl, combine the chopped green onion, chopped cilantro, diced pickled jalapeños, and 4 tablespoons of pickled jalapeño juice. Add the drained can of corn.
⏱️ 5 min
- 5
To the bowl with the mix-ins, add 1 1/2 cups of mayonnaise, 4 tablespoons of mustard, and the juice of 1 lemon. Season with 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of onion salt, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir all ingredients thoroughly until well combined and creamy.
⏱️ 5 min
- 6
Once the chicken is cooked, remove it from the pot and let it cool slightly. Using two forks, shred the chicken breasts.
⏱️ 10 min
- 7
In a very large mixing bowl or container, combine the shredded chicken, the boiled and diced potatoes, and the boiled and diced carrots. Pour the prepared dressing and mix-ins mixture over the chicken and vegetables.
⏱️ 5 min
- 8
Mix all the ingredients thoroughly until everything is evenly coated and combined. Taste and adjust seasonings if necessary.
⏱️ 5 min
- 9
Serve the chicken salad generously on tostadas. Optionally, drizzle with hot sauce on top for an extra kick.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Salad Tostadas
For the Chicken
- 3 chicken breasts
- 1/2 white onion, sliced
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/2 teaspoon onion salt, or to taste
- 4 cups water, for boiling
For the Mix-ins
- 1 can corn, drained
- 1 pickled jalapeños, to 2, diced
- 4 tablespoons pickled jalapeño juice
- 1 green onion, chopped
- 1/2 bunch cilantro, chopped
- 2 russet potatoes, peeled, diced, and boiled until tender
- 3 carrots, peeled, diced, and boiled until tender
For the Dressing and Seasonings
- 1 1/2 cups mayonnaise
- 4 tablespoons mustard
- 1 lemon, juiced
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon onion salt, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For Serving
- 8 tostadas
- as needed hot sauce, for drizzling (optional)
Instructions
- 1
Place the chicken breasts into a large pot. Fill the pot halfway with water (about 4 cups). Add the 1/2 white onion (sliced), 2 bay leaves, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of onion salt. Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through and tender, about 20-25 minutes.
⏱️ 25 min - 2
While the chicken is cooking, peel the 2 russet potatoes and 3 carrots. Dice the potatoes into approximately 1-inch cubes and the carrots into approximately 1/2-inch cubes. Place the diced potatoes and carrots into a separate pot, cover with water, and boil until tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min - 3
Finely chop the 1 green onion and 1/2 bunch of cilantro. Dice the 1 to 2 pickled jalapeños.
⏱️ 5 min - 4
In a large mixing bowl, combine the chopped green onion, chopped cilantro, diced pickled jalapeños, and 4 tablespoons of pickled jalapeño juice. Add the drained can of corn.
⏱️ 5 min - 5
To the bowl with the mix-ins, add 1 1/2 cups of mayonnaise, 4 tablespoons of mustard, and the juice of 1 lemon. Season with 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of onion salt, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir all ingredients thoroughly until well combined and creamy.
⏱️ 5 min - 6
Once the chicken is cooked, remove it from the pot and let it cool slightly. Using two forks, shred the chicken breasts.
⏱️ 10 min - 7
In a very large mixing bowl or container, combine the shredded chicken, the boiled and diced potatoes, and the boiled and diced carrots. Pour the prepared dressing and mix-ins mixture over the chicken and vegetables.
⏱️ 5 min - 8
Mix all the ingredients thoroughly until everything is evenly coated and combined. Taste and adjust seasonings if necessary.
⏱️ 5 min - 9
Serve the chicken salad generously on tostadas. Optionally, drizzle with hot sauce on top for an extra kick.
⏱️ 5 min