Description
This vibrant and flavorful Tostada Salad combines crispy tostada shells layered with savory shredded chicken, cilantro lime rice, black beans, and melted cheddar cheese. Topped with fresh romaine, pico de gallo, crumbled cojita cheese, crunchy tortilla strips, and a dollop of sour cream, it’s finished with a zesty homemade salsa verde ranch that ties all the elements together for a perfect Tex-Mex inspired meal.
Ingredients
Scale
Tostada Salad
- 4 tostada shells
- 2 cups shredded chicken
- 1 cup cilantro lime rice (prepared)
- ½ cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1 romaine heart (finely chopped)
- ½ cup pico de gallo
- ¼ cup crumbled cojita cheese
- ½ cup crispy tortilla strips
- ¼ cup sour cream
- 4 sprigs cilantro (for garnish)
- 1 lime (cut into wedges, for serving)
Salsa Verde Ranch Dressing
- 1 bunch cilantro (leaves only)
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup salsa verde
- 1 tablespoon ranch mix (about ½ packet)
Instructions
- Make the salsa verde ranch dressing: Add the cilantro, mayonnaise, sour cream, salsa verde, and ranch mix to a blender. Blend on high speed until smooth and creamy. Set aside.
- Preheat the oven: Set your oven to 350˚F (175˚C) to prepare for baking the tostadas.
- Assemble the tostadas: On a baking sheet, place the tostada shells. Spoon a layer of cilantro lime rice onto each shell, then add black beans and shredded chicken evenly distributed. Top each with shredded cheddar cheese.
- Bake the tostadas: Place the baking sheet in the preheated oven and bake for 6-8 minutes, or until the cheese is fully melted and bubbly.
- Finish the tostada salad: Remove the tostadas from the oven and carefully place each into a serving bowl. Layer on the finely chopped romaine lettuce, a spoonful of pico de gallo, sprinkle with crumbled cojita cheese, and crunchy tortilla strips. Add a dollop of sour cream on top.
- Serve: Drizzle the salsa verde ranch dressing over the tostada salads. Garnish with fresh cilantro sprigs and lime wedges on the side. Serve immediately to enjoy the contrast of crunchy and fresh flavors.
Notes
- You can substitute rotisserie chicken to save time when preparing the shredded chicken.
- For a vegetarian version, replace chicken with grilled vegetables or additional beans.
- Warm the tostada shells before assembling to ensure crispiness after baking.
- Adjust the spiciness of the salsa verde ranch dressing by choosing a mild or hot salsa verde.
- Leftover salsa verde ranch keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
Keywords: Tostada Salad, Mexican Salad, Baked Tostadas, Cilantro Lime Rice, Salsa Verde Ranch
