Every Saturday, Whole Foods has a special on their Organic Rotisserie Chicken for $9.99. On the rare occasion that I remember, I buy two of them. One for dinner and one for Ensalada de Pollo. You could also make my Beer Can Lime Chicken recipe, or any leftover roasted chicken you may have on hand for this recipe. My family loves Mexican Chicken Salad. The recipe that I have created was inspired by the traditional Mexican Chicken Salad. It’s super easy to make, very tasty and a great summer meal.
It’s common to eat Ensalada de Pollo with Saltine crackers and tostadas. I prefer to have the Chicken Salad with tostadas and shredded lettuce to get some extra veggies in my meal. This Chicken Salad would be great with a salad or as a sandwich. I hope you enjoy it as much as my family does. Buen Provecho!
Chicken Salad Tostadas
Ingredients
- 1 whole Rotisserie Cooked Chicken
- 2 Russet Potatoes
- 1 cup of frozen Peas and Carrots
- 1 Lettuce shredded
- 8 Corn Tostadas
- ½ cup Mayonnaise
- 1 tablespoon Lemon or Apple cider vinegar
- 1 tablespoon The Pepper Plant Original California Style Hot Pepper Sauce
- 1 teaspoon Pepper Plant Seasoning
Instructions
- Peel, rinse and cut potatoes in half. In a medium pot, cover potatoes with cold water and boil for 15 minutes. Cook till fork tender.
- While potatoes are boiling, in a large mixing bowl whisk together mayo, lemon/apple cider vinegar, Pepper Plant Hot Sauce and Seasoning.
- Shred or dice chicken and add to large mixing bowl. Mix together with condiments.
- Heat peas and carrots in microwave for 2 minutes. Add to large mixing bowl.
- Carefully peel and dice hot potatoes, then add to large mixing bowl with other ingredients, plus the defrosted peas. Refrigerate for at least 2 hours so that the flavors come together.
- To each tostada add lettuce, chicken salad and garnish with The Pepper Plant Original California Style Hot Pepper Sauce, avocado or cilantro.
Prep. 35 min. | Chill 2 hrs. or more | Total Time: 2 hours 35 minutes | Serves: 4
