Recipe courtesy of Marcela Valladolid

Chicken Tostadas

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings



  1. Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl. 
  2. In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
  3. To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.