Prep: 30 Mins Cook: 30 Mins
This is a popular Mexican dish that can be prepared well ahead of time. Just toss the dressing with the lettuce and slice the avocados right before serving.

Party Time Chicken Tostadas


  • 3 (4-6-oz.) boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 container (9-oz.) bean dip
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 cup oil
  • 8 (8-in.) flour tortillas
  • 1 head lettuce, shredded
  • 2 medium carrots, peeled and coarsely grated
  • 6 tbls. olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 avocados, peeled, pitted and sliced
  • 2 cups shredded cheddar cheese
  • 2 tomatoes, chopped
  • 1/2 cup sliced black olives
  • 1 container (8-oz.) sour cream


Place chicken in a medium saucepan and add enough water to cover by ½ inch. Remove chicken and bring water to a gentle simmer. Return chicken to pan, stir in salt and cover. Poach until chicken is thoroughly cooked*, about 20 minutes. Drain, cool and shred.

Combine bean dip and salsa in a small bowl; mix well and set aside.

Heat oil in a large skillet over medium-high heat. When a piece of tortilla sizzles immediately on contact, fry tortillas, one at a time, until golden brown and crispy. Drain on paper towels.

In a large bowl, combine lettuce and carrots. Whisk together olive oil, lemon juice and vinegar. Pour over lettuce and toss until well mixed.

To assemble tostadas, place tortillas on serving plates and spread with bean dip mixture. Top with lettuce, chicken, avocados, cheese, tomatoes, olives and sour cream.

Alternately, place each topping in a serving bowl and allow each person to make his/her own tostada according to personal taste.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.