Ooh, this is so good! I love to make a big batch of corn salsa up and make this recipe before it’s gone . (Believe me, the corn salsa you could simple eat by itself. :)) I like this recipe because it fits very well into my make ahead meal planning strategy. You can make the chicken breasts ahead of time by tossing a little salt and pepper on them and cook them in the oven. If you want, you can drizzle a little BBQ sauce or Taco sauce over the top before placing them in the oven for a little more flavor. Once they are cooked, let them cool and store them in a ziploc container for later in the week.
The tostada shells are just as simple to make and could also be made earlier in the day or night before and stored in a ziploc bag until you’re ready to use them. You could easily use up your leftover shredded chicken for this meal or cook a whole chicken in the crock pot then shred it and use for this meal and another meal later in the week. Easy peasey.
Chicken Tostadas with Corn Salsa
- 4 boneless, skinless chicken breasts, cooked
- 6-8 flour tortillas (homemade recipe coming this week)
- lettuce shredded
- Corn Salsa Recipe
- shredded cheese (optional)
- Restaurant Style Blender Salsa (optional)
- sour cream (optional)
- To serve, put a tostada shell on the plate and top with shredded chicken, lettuce and some corn salsa.
How To Make Tostadas:
Take your flour tortillas and place on a baking sheet. Drizzle with a bit of vegetable oil and spread on with a pastry brush. To give the tostadas added flavor, sprinkle with a little bit of taco seasoning. Bake at 350 degrees for 4-5 minutes, turning halfway through until the tortillas are golden brown and crispy.
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