Tostada Salad
This Tostada Salad is a mouthwatering meal that takes no more than 30 minutes to make! It's features cheesy chicken tostadas layered with lettuce, all your favorite toppings, and a creamy salsa verde ranch dressing.
Servings: 4 Servings
Calories: 694kcal
Ingredients
- 4 tostada shells
- 2 cups shredded chicken
- 1 cup cilantro lime rice prepared
- ½ cup black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1 romaine heart finely chopped
- ½ cup pico de gallo
- ¼ cup crumbled cojita cheese
- ½ cup crispy tortilla strips
- ¼ cup sour cream
- 4 sprigs cilantro
- 1 lime cut into wedges
For Salsa Verde Ranch Dressing
- 1 bunch cilantro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1 tablespoon ranch mix (½ packet)
Instructions
- Prepare the salsa verde ranch by adding all of the dressing ingredients into a blender and blending until smooth.
- Preheat the oven to 350˚F.
- Lay the tostada shells on a baking sheet. Add a spoonful of rice, beans, and shredded chicken to each tostada. Top each tostada with shredded cheddar cheese.
- Bake for 6-8 minutes or until the cheese is melted.
- Remove from oven and place each tostada in a bowl. Top each tostada with a generous amount of lettuce, a spoonful of pico de gallo, cojita cheese, a sprinkle of tortilla strips and a dollop of sour cream.
- Serve immediately with the salsa verde ranch for drizzling over the tostada salad.
Nutrition
Serving: 1tostada | Calories: 694kcal | Carbohydrates: 41g | Protein: 31g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1286mg | Potassium: 503mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3445IU | Vitamin C: 10mg | Calcium: 307mg | Iron: 2mg