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crisp tortilla topped with corn, piece of chicken, avocado crema and cilantro

Easy Chicken Tostadas

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5 from 1 review

  • Author: Lisa
  • Total Time: 30 mins
  • Yield: Serves 4


Quick and delicious chicken tostadas with summer vegetables and two cheeses. Substitute corn tortillas for gluten-free.

Adapted from a Cooking Light recipe


Units Scale

Equipment: a rimmed baking sheet and a large skillet

For the avocado lime salsa

  • 1 ripe avocado
  • 2 teaspoons fresh lime juice
  • 1 tablespoon store-bought salsa verde. (plus 1/2 cup more for cooking the chicken and veggies)
  • Kosher salt

For The Tostadas:

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle chili powder
  • 2 tablespoons cooking oil (such as light olive oil or canola), divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced or cut into bite-sized pieces
  • 1 medium zucchini, cut into 1/4-inch dice (1 1/2 - 2 cups)
  • 1 medium red onion, peeled and diced
  • 2 fresh ears of corn, kernels cut off the cob (or 1 1/2 cups frozen corn, defrosted)
  • 1/2 cup store-bought salsa verde
  • 1/2 cup chopped cilantro
  • 4 ounces crumbled feta cheese
  • 4 8-inch flour tortillas (or corn tortillas, for gluten-free)
  • Cooking spray or additional oil to brush over tortillas
  • 4 ounces shredded Monterey Jack cheese
  • Salt and fresh ground black pepper


Preheat the broiler to high and set an oven rack in the center position.

  1. In a small bowl, mash the avocado with the lime juice, the tablespoon of salsa verde and a pinch of salt. Set the salsa aside.
  2. Mix the cumin, salt and chili powder in a small bowl. Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken to the pan in a single layer and sprinkle spice mix evenly over it. Cook, tossing frequently for 2 minutes. Add zucchini, onion and corn and cook, tossing frequently for 2 minutes more. Add the remaining 1/2 cup of salsa verde and simmer for a minute or two, stirring often, until the chicken is cooked through and the liquid almost evaporates. Remove pan from heat. Stir in the feta and 4 tablespoons of the cilantro.
  3. Brush the tortillas lightly, on both sides, with the remaining tablespoon of oil. Set 2 of them on a baking sheet and broil for two minutes, or until they get some brown spots. (Keep watch to prevent burning). Repeat with the two remaining tortillas. Leave the oven on broil.
  4. Set 2 toasted tortillas on the baking sheet and top each tortilla with 1/4 of the chicken vegetable mixture and 2 tablespoons of the shredded cheese. Broil 2 - 3 minutes, until the filling is heated through and the cheese is melted. (Watch carefully to prevent burning). Repeat with the remaining 2 tortillas.
  5. Carefully transfer tostadas to 4 plates, using a spatula or even two spatulas. Sprinkle with remaining cilantro. Top with a generous dollop of avocado-lime salsa. Season with salt and fresh ground pepper, to taste. Serve immediately.


How to make this with pre-cooked chicken: Use 2 1/2 cups cubed or shredded poached chicken, rotisserie chicken or grilled chicken. Add the chicken to the skillet after you sauté the veggies in step #2; sprinkle the spices on top and toss for a minute or so, then add the salsa, cheeses and cilantro.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Lunch or Dinner
  • Method: Sauté and broil
  • Cuisine: Mexican