Luncheon Tostada Salad Recipes

CHICKEN TOSTADA SALAD

Steps:

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

MEXICAN CHOPPED TOSTADA SALAD

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In an even layer spread tortillas on prepared baking sheet, and brush both sides light with olive oil.
• Place in the oven to bake for 10 minutes. While they're baking, grate your cheese!
• Remove pan from oven, and evenly distribute the shredded cheese over the tortillas. Return to the oven to bake for 3-4 minutes, or until the cheese is melted and bubbling.
• In a large bowl toss the romain lettuce with 1 tablespoon of olive oil, lime juice, and chili powder. Add salt and pepper to taste.
• In a small saucepan heat 1 tablespoon of olive oil over medium flame. Add 1/2 of the diced onion and the jalapeño and sauté for 5 minutes. Add the garlic and cook for another minute, or until fragrant. Add beans with their liquid and 3 sprigs of cilantro. Cook on low for another 5 minutes. Season with salt and pepper.
• Place tortillas on a large serving platter, or individual plates. Top each tortilla with a little lettuce, tomato, red onion, pepper, avocado, cilantro, and corn. Top the salad with warm black beans and scallions. Serve at once!

LUNCHEON TOSTADA SALAD

Steps:

• 1. Brown hamburger; drain fat. Add Taco mix, water, salt and beans. Cover and simmer for 10 Minutes.
• 2. Reserve some of the tomatoes, avocado and fritos for use as a garnish. Combine all of the remaining ingredients in a large salad bowl; add the ground beef mixture and lightly toss all of the ingredients.
• 3. Plate salad. Garnish with reserved tomato dice, avocado and fritos.
• 4. Best if served immediately, OOOHHH SOOO GOOD!!!

LUNCHEON CHICKEN SALAD

Steps:

• Drain chicken and place in medium bowl. With a fork break up larger pieces and add mayonnaise, Dijon mustard, red onion, celery, lemon juice, lemon pepper seasoning salt, and ground pepper. Refrigerate until chilled.
• Wash and pat dry lettuce leaves with a paper towel. Add cherry tomato halves to chicken salad and mix lightly to combine. Lay two lettuce leaves on a plate and spoon on chicken salad, sprinkle lightly crushed croutons on top and serve immediately.

CHICKEN TOSTADA SALAD

Steps:

• Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
• In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
• In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

TOSTADA SALAD

Steps:

• Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
• Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
• Place in serving bowl and garnish with the reserved chips on top.
• Note: you can also make it for 3-4 servings using half of the ingredients.