Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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Cooking spray

4 (6-inch) corn tortillas

4 cups shredded lettuce

4 cooked chicken breast halves, cut into 1-inch pieces

1 tomato, diced

1 cup frozen corn kernels, thawed

1 can black beans, rinsed and drained

1/4 cup diced pickled jalapenos

Chopped fresh cilantro leaves, to garnish

Cilantro-Lime Vinaigrette, recipe follows

Cilantro-Lime Vinaigrette:

1/3 cup chicken broth

2 tablespoons olive oil

2 teaspoons honey mustard

1 teaspoon lime zest

2 tablespoons fresh lime juice

2 tablespoons fresh cilantro leaves, finely chopped

Salt and ground black pepper


  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

  1. In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.
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