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mexican chicken salad tostadas

Easy Mexican Chicken Salad Tostadas Perfect for a Crowd

These Mexican chicken salad tostadas are the perfect food choice if you need to make a large batch! With yummy vegetables, chicken, and even potato, this chicken salad recipe is fun to serve and a total hit with hot sauce on the side! More please!
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Total Time:30 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: mexican chicken salad tostadas
Servings: 8

Ingredients

  • 2 pounds chicken breast
  • 1 russet potato diced
  • 1 onion
  • 4 garlic cloves
  • 1 celery stalk diced
  • 1 habanero minced
  • 8.5 ounces Del Monte Peas & Carrots Blend can drained
  • 8.75 ounces Del Monte Whole Kernel Corn can drained
  • 1½ cups mayonnaise
  • ½ cup sour cream
  • ⅛ cup yellow mustard
  • salt and pepper to taste
  • olive oil
  • tostada shells pack (22 count or more)

Instructions

Cooking the Chicken and Potato

  • Instant Pot (recommended approach): Place the chicken and 2 cups of water in the Instant Pot. Slice the onion in half and add to the Instant Pot with the garlic. Cook on HIGH for 8 minutes. Follow the directions on your Instant Pot for cooking chicken.
  • Stovetop: In a medium size saucepan, put the chicken breast, garlic, sliced onion, cup of water, and salt to taste. Cover and boil over medium heat for 30 minutes, or until chicken is cooked. Note: The cup of water can be adjusted depending on size of pan. Ensure the chicken breast is submerged in the water.
  • In a small saucepan over medium-low heat, drizzle olive oil to coat the bottom of the pan. Put the diced potato and ¼ cup water in the pan. Cover and simmer for 7 minutes.

Assembling the Chicken Salad

  • Once the chicken is cooked, remove the chicken and shred using two forks. Transfer to a large bowl. Remove the onion and garlic from the water and dice. Transfer the onion and garlic to the same bowl.
  • Add the minced habanero, diced celery stalk, Del Monte Peas & Carrots Blend, and Del Monte Whole Kernel Corn to the large bowl. Add the cooked potato to the large bowl. Stir to combine and let it sit for 10 minutes or until cooled before adding the condiments in.
  • Once cooled, add the mayonnaise, sour cream, and mustard. Season with salt and pepper to taste and stir to combine. Keep refrigerated and serve with your favorite hot sauce on the tostada shells. Enjoy!

Notes

  1. We use Guerrero Tostadas Nortenas Clasicas Bag and get the 30 count.
  2. Don’t throw away the leftover chicken juice from the pot! The chicken juice can be saved to be used on rice or to flavor vegetables.
  3. If you would like to use a milder pepper than habaneros, you can also use pickled jalapenos instead.
  4. We recommend using the Instant Pot to cook the chicken as it only takes 8 minutes! If you don't have an Instant Pot, use the stovetop method instead.
  5. Refer to Sam’s Pro Tips for this Mexican Chicken Salad Tostadas for further discussion.