Best Low Fat Chicken Tostada Salad Recipes

TWISTED CHICKEN SALAD WITH TOSTADAS

Twisted Chicken Salad with Tostadas image

This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas.

Provided by LISATEACHER

Categories Salad

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

vegetable oil for frying
10 corn tortillas
1 (10 ounce) can chunk chicken, drained and flaked
½ cup mayonnaise
2 ½ tablespoons canned jalapeno pepper slices, undrained
1 tablespoon pickled jalapeno pepper juice
salt and pepper to taste

Steps:

Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 20.1 g, Cholesterol 35.9 mg, Fat 26.9 g, Fiber 2.8 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 418 mg, Sugar 0.7 g

TOSTADA CHICKEN SALAD

Tostada Chicken Salad image

Cooking for two? This Southwestern specialty is intended for folks just like you.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons mayonnaise or salad dressing
2 teaspoons Old El Paso™ taco seasoning mix (from 1 oz package) or Southwest seasoning mix
1 tablespoon chopped green onion (1 medium)
2 tostada shells
3 cups shredded lettuce
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 medium avocado, sliced, if desired

Steps:

In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.

Nutrition Facts : Calories 340, Carbohydrate 15 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 1 1/2 g

CHICKEN TOSTADA SALAD

Chicken Tostada Salad image

If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) shredded lettuce
1 medium tomato, cut into wedges
1/2 cup reduced-fat ranch salad dressing
1/4 cup sliced ripe olives
2 tablespoons taco sauce
4 tostada shells
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
1/2 cup shredded Mexican cheese blend

Steps:

In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

LOW-FAT CHICKEN TOSTADA SALAD

Low-Fat Chicken Tostada Salad image

An healthful, tasty, and satisfying salad that makes three meal-sized servings. Created for RSC #10.

Provided by Debs Recipes

Categories Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 corn tortillas (1 - 1.5 per serving)
nonstick cooking spray (such as PAM)
1 1/2 cups cooked chicken, diced (3/4 pound before cooking)
3/4 cup canned black beans, rinsed and drained (half of a 15-ounce can)
1/3 cup chicken broth
1 teaspoon minced garlic
1 teaspoon taco seasoning mix
1 teaspoon cumin
1 head red leaf lettuce, torn into bite-sized pieces (about 6 cups torn pieces)
1 small red onion, sliced into thin rings
1 cup grape tomatoes, halved
3 tablespoons sliced jalapenos (canned type, as many as your "heat-meter" will allow)
3/4 cup grated reduced-fat cheese (cheddar-jack or Mexican-blend recommended)
reduced-fat sour cream
salsa

Steps:

Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.

Nutrition Facts : Calories 287.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 52.5, Sodium 414.3, Carbohydrate 32.3, Fiber 8.2, Sugar 2.1, Protein 25.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #beans #poultry #vegetables #easy #chicken #black-beans #meat #tomatoes #3-steps-or-less