We are constantly developing new Spanish recipes that are versatile, easy to prepare, and showcase a burst of Andalusian flavors bringing you a delightful mix of traditional and innovative dishes that elevate your dining experience.
The chicken salad with tostadas is one of the newest additions to our mix of Spanish salads, providing a satisfying blend of textures and flavors with a touch of the traditional cuisine from Southern Spain.
Read this article and you will learn how to make ensalada de pollo from scratch, with additional instructions on serving, storing, and ingredient substitutions that you could make.
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Background of the Dish
The chicken salad with tostadas was born to provide a modern twist to other traditional Spanish salads that feature chicken as the main ingredient.
In this recipe, you blend the chicken and vegetables with a creamy dressing, and serve it on top of crunchy corn tortillas, creating a delightful contrast between the rich, savory salad and the crisp, golden tostadas.
We have more creative Spanish recipes, such as the tako salad recipe, the Axarquia salad, and the basic chickpea salad, but we know that you will love this one thanks to its simplicity and vibrant flavors that bring a taste of Andalusia to your table.
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Things You’ll Need for Chicken Salad With Tostadas
To prepare the homemade chicken salad sandwich recipe you will need chicken breasts, a frozen mix of vegetables, red onion, jalapeño pepper, mayonnaise, and corn tortillas as the main ingredients.
Ingredients
- 3 chicken breasts
- 1 celery stalk
- 1/2 red onion
- 1 jalapeño
- 2 cups (400gr) frozen mixed vegetables (corn, peas, and carrots)
- 10 pitted black olives
- 2 tablespoons fresh chopped parsley
- 8 corn tortillas
- Vegetable oil (for frying)
- 1 cup (230gr) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and pepper (to taste)
How to Make Chicken Salad With Tostadas – Step by Step Guide
- To start, pat the chicken breasts dry with kitchen towels and season with salt and pepper. In a skillet, put a few tablespoons of olive oil and cook them over medium heat for 8 minutes per side or until fully cooked. Let them cool.
- After that, peel and chop the red onion into small pieces. Cut the jalapeño in half, discard the seeds and stem, and finely chop it. Also, dice the celery stalk.
- Now, cook the frozen mix of vegetables according to package instructions, which usually consists of boiling them for 15 to 20 minutes. Drain and let them cool.
- To prepare the dressing for this easy chicken salad sandwich recipe, grab a bowl and combine the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper.
- Then, shred the chicken breasts. Cut the pitted black olives in half. Finely chop the parsley.
- For the next step, grab a large bowl and combine the shredded chicken, vegetables, olives, and dressing. Mix until everything gets fully coated and take the Spanish chicken salad to the fridge to cool for 30 minutes.
- Now, heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry the tortillas one at a time, turning them with the help of tongs, until they are crispy and golden brown, for about 2 minutes per side. Remove the tostadas from the oil and drain them on paper towels.
- Right before serving, put the chicken salad on top of the crunchy tostadas (don’t do it earlier as they may turn soggy). Sprinkle the desired amount of chopped parsley on top of each serving.
- Finally, you can serve the chicken salad with tostadas as a delightful appetizer or main dish, depending on the serving size.
Substitution of Ingredients
We know that you are probably making a list in your head of the ingredients that you have to go and buy to make the chicken salad with tostadas, but luckily, there are some replacements you can consider.
For example, you can prepare this traditional Spanish salad with fresh vegetables instead of the frozen mix and even include others like potatoes, cucumber, bell peppers, or sweet potatoes.
If you don’t have time to prepare chicken for tostadas but you have leftovers from other Spanish salads recipes, such as the ensalada de pollo, the apple salad with chicken, or the chicken salad with carrots, then you can adapt them to this recipe.
When it comes to the dressing for the chicken salad with toast, you can switch the creamy component for another ingredient, such as cream cheese or sour cream.
Lastly, you can make this chicken salad with tostadas with different types of bread or tortillas, like pita bread, flour tortillas, bread slices, or crackers.
Tips on Serving Chicken Salad With Tostadas
You may be wondering what to serve with chicken salad and the answer is pretty simple: they can be a dish that stands on its own or as an appetizer for another delicious Spanish dish.
This chicken salad with tostadas can be served as a main dish if you serve about two per serving, and includes some toppings like sliced avocado, cherry tomatoes, crumbled feta cheese, or chopped hard-boiled eggs.
Since the chicken salad with tostadas already has a good amount of protein, you can complement it with a refreshing classic gazpacho recipe, a paella, or a tortilla de patatas.
Apart from that, we have more fresh Spanish salad recipes that would pair well with this one for a fully Andalusian tapas table, such as the ensalada de zanahoria, the ensalada de mango, and the Spanish vegetable salad.
How to Store Chicken Salad With Tostadas
The chicken salad with tostadas can’t be stored for too long, but there are some tips and tricks to nail this process.
For that, you have to make the easy chicken salad for sandwiches but don’t prepare the corn tortillas.
Place the salad in a covered container (with a lid or plastic wrap) and store it in the fridge for up to 2 days, then use it as the topping of the tortillas when ready to serve.
If you are a fan of meal prep, we have more delicious Spanish recipes that are perfect for that, like the Spanish grilled chicken and the Spanish chicken stew.
Recipe Card: Chicken Salad With Tostadas
Chicken Salad With Tostadas Recipe
We are constantly developing new Spanish recipes that are versatile, easy to prepare, and showcase a burst of Andalusian flavors bringing you a delightful mix of traditional and innovative dishes that elevate your dining experience.
The chicken salad with tostadas is one of the newest additions to our mix of Spanish salads, providing a satisfying blend of textures and flavors with a touch of the traditional cuisine from Southern Spain.
Read this article and you will learn how to make ensalada de pollo from scratch, with additional instructions on serving, storing, and ingredient substitutions that you could make.
Ingredients
- 3 chicken breasts
- 1 celery stalk
- 1/2 red onion
- 1 jalapeño
- 2 cups (400gr) frozen mixed vegetables (corn, peas, and carrots)
- 10 pitted black olives
- 2 tablespoons fresh chopped parsley
- 8 corn tortillas
- Vegetable oil (for frying)
- 1 cup (230gr) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and pepper (to taste)
Instructions
- Pat the chicken breasts dry with kitchen paper and season with salt and pepper. In a skillet, put a few tablespoons of olive oil and cook them over medium heat for 8 minutes per side or until fully cooked. Let them cool.
- Peel and chop the red onion into small pieces. Cut the jalapeño in half, discard the seeds and stem, and finely chop it. Dice the celery stalk.
- Cook the frozen mix of vegetables according to package instructions, which usually consist of boiling them for 15 to 20 minutes. Drain and let them cool.
- In a bowl combine the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper. This will be the creamy dressing for the Spanish salad.
- Shred the chicken breasts. Cut the pitted black olives in half. Finely chop the parsley.
- In a large bowl combine the shredded chicken, vegetables, olives, and dressing. Mix until everything gets fully coated and take the Spanish chicken salad to the fridge to cool for 30 minutes.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry the tortillas one at a time, turning them with tongs, until they are crispy and golden brown, for about 1-2 minutes per side. Remove the tostadas from the oil and drain them on paper towels.
- Put the cold ensalada con pollo on top of the crunchy tostadas. Sprinkle the chopped parsley on top of each. Do it right before serving so that the chicken salad tostadas don't turn soggy.
- Serve the chicken salad with tostadas as appetizers or as a main dish, depending on the serving size.
Notes
You can prepare this chicken salad with vegetables not listed here, such as bell peppers, cherry tomatoes, lettuce, kale, or spinach.
Instead of corn tortillas tostadas, you can make this Spanish salad recipe using another type of tortillas or regular toasted bread.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 666Total Fat 34.6gSaturated Fat 5.5gCholesterol 41mgSodium 1570mgCarbohydrates 75.4gFiber 18.3gSugar 6.6gProtein 22g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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