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Chicken Salad Tostadas Mexican recipe
Brenda Cisneros
5
from 1 vote
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Course
Appetizer, Main Course, Snack
Cuisine
Mexican
Servings
15
Tostadas
Calories
89
kcal
Ingredientes
1x
2x
3x
2
cooked chicken breast
1/2
cup
Mayonnaise to taste
5
Carrots
2
medium
Potatoes
2
pieces
Celery
1/2
Romaine or iceberg lettuce
1
can
Pickled jalapeño pepper
15
pieces
of toast
Salt to taste
Instrucciones
Cook the chicken breast in water with salt. Drain.
Shred the chicken breasts and let it cool. Let aside.
Dice the potatoes and carrots.
Cook these vegetables separately, because their cooking time is different.
Be careful not to overcook the potatoes to prevent them from falling apart in the salad.
Dice the celery and separate.
Slice the romaine lettuce, wash it, drain it and separate.
When the potatoes and carrots are cooked, drain and allow to cool.
When I’m in a hurry I put them in the fridge so they cool faster.
When everything is cold, add the shredded chicken, carrots, celery, lettuce, and mayonnaise to taste in a container and mix.
Add the potatoes at the end and mix carefully until you have a homogeneous mixture.
Add salt to taste.
Make the tostadas adding the chicken salad and lettuce.
Garnish with some pickled jalapeños and enjoy.
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Nutrition Facts
Chicken Salad Tostadas Mexican recipe
Amount per Serving
Calories
89
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.03
g
Cholesterol
0.1
mg
0
%
Sodium
491
mg
21
%
Potassium
256
mg
7
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
3873
IU
77
%
Vitamin C
10
mg
12
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.