A Restaurant-Inspired Chicken Tostada Salad Loaded With Fresh Veggies
Throughout college, my mom often whisked me off campus for a girly date at The Cheesecake Factory. These outings were such a treat—we always shared french fries and a massive “Mexican Tortilla Salad.”
In true Cheesecake Factory fashion, the salad was enormous, but its layers of flavor were what made it so next-level—creamy beans, juicy spiced chicken, and crispy fresh greens tossed in a light and bright lime vinaigrette, all served over a crunchy tostada. Texture heaven! 🤩
It only recently occurred to me that I could recreate this nostalgic dish at home—and I think this Chicken Tostada Salad is even better than the restaurant version. 😎
This fun recipe takes everything I love about that original salad but punches each layer up a few notches—crunchy tostadas piled high with refried black beans, smoky grilled chicken, and a tossed salad loaded with fresh veggies (green onions! cilantro! avocado! sweet corn! tomatoes!). Each bite absolutely bursts with flavor and texture.
It all comes together as a stunning salad that’s hearty yet light, perfect for an easy weeknight dinner. Plus, it’s super flexible! We love it with the mix of toppings detailed in the recipe card, but you can easily customize it with whatever you already have on hand—I’ve got lots of suggestions below!
Love Crunchy, Craveable Tostadas? ⇢ Literally, same! 🙌🏼 Be sure to try my viral Black Bean Tostadas with Charred Sweet Corn and 15-Minute Spicy Ahi Tuna Tostadas next. Both no-fuss recipes pile crunchy tostadas high with flavorful toppings for the perfect satisfying dinner!
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Buy Now →3 Quick Components for a Craveable Tostada Salad
This chicken tostada salad comes together with 3 key components that build layers of craveable flavor and texture—smoky grilled chicken, zesty cilantro lime vinaigrette, and fresh vegetable salad.
It might seem like a lot, but don’t worry—I’ve designed this recipe to be totally manageable, even on a busy weeknight! Each part comes together quickly, so you can have dinner on the table in no time.
#1: Zesty Grilled Lime Chicken
Grilled chicken can often turn out dry and bland, but not here! Since it’s the main source of protein in this recipe, I made sure the chicken is both quick to prepare and packed with flavor.
This zesty grilled lime chicken delivers on all fronts. The chicken breasts are seasoned with lime juice, zest, and a mix of spices like cumin, garlic powder, and smoked paprika, creating bold flavors without the need for a time-consuming marinade. Just season it up and toss it on the grill—easy!
🔥 No grill? No problem! ⇢ Feel free to cook the zesty lime chicken on the stovetop—a grill pan or cast iron skillet works beautifully. Or, skip the extra cooking and use shredded chicken instead.
#2: Light and Bright Cilantro Lime Vinaigrette
Surprisingly, the toughest part of recreating this salad was perfecting the dressing! After countless tests, my tangy-sweet Cilantro Lime Vinaigrette hits all the right notes: mouth-puckeringly tart, balanced with a touch of sweetness, and just a hint of fresh cilantro.
Bonus: it’s made with 6 simple ingredients and ready in 5 minutes—no chopping required! 🙌🏼
🌿 Hate cilantro? No worries! ⇢ Feel free to swap it with ¼ cup of your favorite fresh herbs—mint, chives, basil, and parsley are all light, fresh, and delicious options for this chicken tostada salad!
#3: Fresh Veggie Salad
Unlike the restaurant version, I love to load up the crispy greens with tons of fresh vegetables. They add gorgeous color and delicious pops of flavor and texture in every bite. My go-to combination? ⇢ chopped lettuce, fresh cilantro, green onions, sweet corn, avocado, jalapeño, and tomato. But feel free to get creative and use whatever you love best!
Easy store-bought shortcuts! ⇢ Use your favorite store-bought pico de gallo or guacamole—no need to chop fresh avocado, tomatoes, onion, or jalapeño. Simple and delicious! 🙌🏼
Chicken Tostada Salad Assembly
With all the components prepped, it’s time to assemble your tostadas!
I can’t wait for you to try this Chicken Tostada Salad! It’s a fresh, flavorful twist on a nostalgic favorite, packed with all the craveable textures and vibrant flavors I’ve been raving about. We love it so much, and I think you will too!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Zesty Lime Chicken Tostada Salad with Cilantro Lime Vinaigrette
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Entrée Salads & Bowl Recipes, Main Dishes
- Method: Grilling & Smoking
- Cuisine: Tex-Mex and Mexican-Inspired, American
- Diet: Gluten Free
Description
Inspired by my go-to order at The Cheesecake Factory, this Zesty Lime Chicken Tostada Salad is layered with crunchy tostadas, creamy refried black beans, juicy grilled lime chicken, and loads of fresh, feel-good veggies—all tossed in a zippy cilantro lime vinaigrette. An instant favorite!
Ingredients
- 4–8 tostada shells
- one 14-ounce can refried black beans
- zesty lime chicken (below)
- tossed salad (below)
- cilantro lime vinaigrette (below)
- for serving, as desired: salsa of choice, sour cream, guacamole, chopped cilantro, lime wedges, etc.
for the zesty lime chicken:
- 2 boneless, skinless chicken breasts, sliced in half lengthwise (approx. 1 ½ – 2 pounds total)
- 1 large, juicy lime, zested and juiced (approx. 3 tablespoons)
- 2 tablespoons avocado oil or high smoke point oil of choice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
for the cilantro lime vinaigrette:
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon agave nectar (can sub honey or pure maple syrup)
- 1 large, juicy lime, zested and juiced (approx. 3 tablespoons)
- 6–8 sprigs cilantro (approx. ¼ cup packed leaves and tender stems)
- 2 cloves garlic
- kosher salt and ground black pepper, to season
for the tossed salad:
- 4 cups chopped lettuce or greens of choice
- handful cilantro leaves and tender stems (1 cup lightly packed)
- 4 green onions, thinly sliced
- 2 ears sweet corn, husked and kernels sliced off of cob
- 1 Hass avocado, peeled, pitted, and diced
- 1 jalapeño pepper, de-seeded as desired and finely diced
- 1 Roma tomato, deseeded and finely diced
- ¼ red onion, finely diced
- ½ lime, juiced
- kosher salt and ground black pepper, to season
Instructions
- Preheat the grill: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface with a wire brush. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
- Season the chicken breasts: As the grill preheats, prep the chicken for the grill. Place the halved chicken breasts in a large bowl or baking dish. Drizzle avocado oil over top, then season with lime zest and juice, cumin, smoked paprika, garlic powder, 1 ½ teaspoons kosher salt, and ground black pepper as desired. Toss to combine, coating the chicken well. Set aside.
- Grill the zesty lime chicken: Place the seasoned chicken on the preheated grill, close the lid, and grill 4-5 minutes per side, or until the chicken is cooked through. Transfer the zesty lime chicken to a plate or small baking sheet and set aside.
- Blend the cilantro lime vinaigrette: Add all listed ingredients to a small blender. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until the vinaigrette is smooth and emulsified. Taste and adjust seasoning as needed. Set aside, or store in an airtight container in the refrigerator for up to 1 week. Learn More! ⇢ 5-Minute Zippy Cilantro Lime Vinaigrette.
- Toss the salad: Place the salad greens in a large bowl, topping with the cilantro, green onions, sweet corn, avocado, jalapeno, tomato, and onion. Spritz with fresh lime juice and season with a hefty pinch of kosher salt. Drizzle cilantro lime vinaigrette over top, reserving some dressing for serving. Toss to combine well. Taste and adjust seasoning as needed. Set aside.
- Chicken tostada salad assembly: Warm the tostada shells and beans according to package directions as desired. Slice the zesty lime chicken into thin strips or bite-sized pieces. Build the chicken tostada salad by spreading beans over the tostada shells, topping with zesty lime chicken, piling the tossed salad over top. Serve immediately with additional toppings like sour cream, salsa, or guacamole as desired. Enjoy!
Notes
Jess’ Tips and Tricks:
- Tostada shells: For convenience, I typically use store-bought tostadas, which you can find near tortillas in the grocery store. If you feel inspired to make homemade tostadas, my friend Isabel has a great homemade, oven-baked tostada shell recipe.
- Simple Recipe Variations: The beauty of a big, fresh salad is its flexibility – feel free to swap ingredients in to suit your cravings – bell pepper is a fun swap for sweet corn, add shredded pepperjack or grated cotija cheese in place of avocado, or swap the creamy beans with a batch of guacamole. You really can’t go wrong – get creative and have fun with it!
Make-Ahead and Storage:
- Prepared chicken tostada salad components will keep, stored in separate airtight containers in the refrigerator, for up to 4 days. If desired, reheat the zesty lime chicken in the microwave or on the stovetop until warmed through, then assemble tostada salads as desired.
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