Low Fat Chicken Tostada Salad

Brighten up your dinner table with this vibrant and delicious Low Fat Chicken Tostada Salad, a healthy twist on a Tex-Mex favorite! This recipe combines the satisfying crunch of baked corn tortillas with tender, spice-rubbed chicken breast and a medley of fresh toppings like romaine lettuce, juicy cherry tomatoes, creamy avocado, and sweet corn. A zesty, low-fat Greek yogurt lime dressing ties it all together, offering tangy creaminess without the extra calories. High in protein, packed with fiber-rich black beans, and bursting with bold, wholesome flavors, this quick and easy dish is ready in just 35 minutes and perfect for a light yet satisfying family dinner or lunch. Whether you're looking for a guilt-free indulgence or a vibrant gluten-free option, this salad is sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Corn tortillas
• 2 pieces Boneless, skinless chicken breast
• 1 spray can Olive oil spray
• 4 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 1 cup Black beans, rinsed and drained
• 1 cup Corn kernels (fresh, canned, or frozen)
• 1 medium Avocado
• 2 tablespoons Cilantro (fresh)
• 0.5 cup Low-fat Greek yogurt
• 2 tablespoons Lime juice (freshly squeezed)
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly spray the corn tortillas with olive oil spray and arrange them on a baking sheet. Bake for 8-10 minutes or until crispy, flipping halfway through. Set aside.

Step 2

Season the chicken breasts with chili powder, cumin, salt, and pepper. Heat a non-stick skillet over medium heat and cook the chicken for 5-7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.

Step 3

While the chicken is cooking, chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and roughly chop the fresh cilantro. Set aside.

Step 4

In a small bowl, whisk together the low-fat Greek yogurt, fresh lime juice, chili powder, cumin powder, and a pinch of salt to create the dressing.

Step 5

To assemble the tostada salads, place one crispy tortilla on each plate. Top with a bed of romaine lettuce, followed by black beans, corn kernels, cherry tomatoes, and avocado.

Step 6

Add sliced chicken on top of the salad and garnish with chopped cilantro.

Step 7

Drizzle the prepared low-fat dressing over each salad just before serving. Serve immediately and enjoy this healthy, flavorful dish!

Nutrition Facts

Serving size	(1846.3g)

Amount per serving	% Daily Value*
Calories	3741.7

Total Fat 284.1g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 310.5mg	0%
Sodium 1657.4mg	0%
Total Carbohydrate 208.2g	0%
Dietary Fiber 49.4g	0%
Total Sugars 35.1g
Protein 157.7g	0%

Vitamin D 61.5IU	0%
Calcium 448.5mg	0%
Iron 14.7mg	0%
Potassium 3920.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 15.7%

Carbs: 20.7%