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Layered Chicken and Salsa Tostada

Servings: 4 servings


  • 2 avocados mashed
  • 24 ounces boneless, skinless chicken breast
  • 2 large ripe tomatoes diced
  • 1/2 cup red onion diced
  • 1 jalapeno pepper diced
  • 1/4 cup fresh cilantro minced
  • 1 lime juiced
  • 1/4 teaspoon kosher salt divided
  • 1/8 teaspoon black pepper
  • 8 small corn tortillas
  • Mexican cheese, cilantro and lime juice for garnish, optional


  • Preheat grill on medium-high heat.
  • Season chicken with 1 tablespoon olive oil, 1/8 teaspoon salt and pepper.
  • Grill chicken to an internal temperature of 165 degrees, turning once, about 7-8 minutes each side; set aside to cool.
  • Once cool, dice chicken.
  • In a bowl, combine chicken, tomato, red onion, jalapeno pepper, cilantro, lime juice and 1/8 teaspoon salt.
  • On medium-high heat, grill corn tortillas until crispy, flipping as needed so they do not burn. Tortillas will become crispier once cooled.
  • To assemble, spread 1/8 cup avocado on a tortilla and top with 1/4 cup chicken salsa. Place another tortilla on top. Spread another 1/8 cup avocado and top with 1/4 cup chicken salsa.
  • If desired, top with additional cilantro, lime juice, and Mexican cheese.