Easy Chicken Tostadas

Prepared with a wide variety of toppings, tostadas are a staple of Mexican cuisine everyone should try! Featuring shredded chicken combined with onion, tomato, cilantro, lettuce, panela cheese, radish, and chiles, these easy chicken salpicón tostadas will be ready in a snap making this recipe a perfect option for busy weeknights!
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Ingredients
10
Portions
  • 3 liters water, for cooking the chicken breast
  • 1 chicken breast, bone-in and skin-on
  • 1/4 bunches fresh cilantro, with roots
  • 2 cloves garlic
  • 1/2 white onions
  • 1 tablespoon salt
  • 1/2 cups red onion, thinly sliced, for the chicken salpicón
  • 1/2 cups tomato, sliced, seeded, for the chicken salpicón
  • 1/4 cups fresh cilantro, for the chicken salpicón
  • 1 cup Romaine lettuce, shredded, for the chicken salpicón
  • 1/2 cups panela cheese, cut into small-sized cubes, for the chicken salpicón
  • 1/4 cups radish, cut into half-moons, for the chicken salpicón
  • 5 chiles, pickled, for the chicken salpicón
  • 1/4 cups apple cider vinegar, for the chicken salpicón
  • 2 tablespoons oregano, for the chicken salpicón
  • 3 tablespoons lime juice, for the chicken salpicón
  • 4 tablespoons olive oil, for the chicken salpicón
  • 1 pinch salt, for the chicken salpicón
  • tostadas
  • 1 avocado, fanned
  • salsa
  • green onion, cut into rings
  • oregano, for garnish
Preparation
15 mins
30 mins
Easy
  • In a pot, heat water over medium heat. Cook chicken breast with cilantro, garlic, onion, and salt. Remove chicken breast once cooked, cool, and shred.
  • In a bowl, mix all the ingredients for the salpicon with shredded chicken. Season and set aside.
  • Evenly mound the chicken salpicón on each tortilla and top with green onion rings and fanned avocado. Garnish chicken salpicon tostadas with oregano and serve with martajada salsa on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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