Chicken Salad Tostadas
Fresh vegetables including red pepper, corn, cilantro, red onion, and black beans mixed with shredded chicken and mayo all on top of a tostada.
Servings Prep Time
15tostadas 25minutes
Cook Time Passive Time
4 hours 4hours
Servings Prep Time
15tostadas 25minutes
Cook Time Passive Time
4 hours 4hours
Ingredients
Instructions
  1. In the morning add 2 chicken breasts to your crock pot with 4 cups of water. Sprinkle the salt and pepper over the top and allow it to cook for the desired amount of time. I usually do the 4 hour option on my crock pot. *You can also boil the chicken on the stove top. Boil it on high for 25 minutes.
  2. Once the chicken has cooked, remove it from the crock pot and leave it on a plate to rest for 15 minutes. This will make sure the moisture will stay inside the meat and not dry out. Meanwhile dice the red pepper, onions, cilantro. Put it in a large bowl with the corn and the beans. Mix them together. *If you are using canned corn and beans make sure you drain the water, and rinse the beans well.
  3. Shred the chicken breasts. Add the shredded chicken to the bowl of vegetables. Sprinkle in a bit of Weber Kick’n Chicken seasoning. Add the 1/2 cup of mayonnaise and mix.
  4. Top each tostada with the chicken salad mixture. Add avocado if desired. Enjoy!