Chicken Tostadas with Mango Salsa

This recipe is super easy, absolutely delicious and you don't even need to turn on the stovetop! Perfect for the warmer months and filled with color for all the nutritional goodness!

Roasted Butternut Squash, Spinach & Quinoa Salad


1 rotisserie chicken, meat shredded

1 medium carrot, grated

2 stalks celery, diced

1/2 red bell pepper, diced

1/2 cup corn kernels

1/2 cup mayo (more or less to taste)

1 mango, diced

2 roma tomatoes, diced

1 jalapeno, finely chopped

1/2 large avocado or 1 small

1/4 cup red onion, finely chopped

1 lime, halved

1/2 cup cilantro, chopped, halved

8 tostada shells

handful of arugula leaves

salt and pepper


  1. For the chicken mixture: in a bowl add shredded chicken, carrot, celery, bell pepper, corn, mayonnaise, juice of half a lime, half of the cilantro, salt and pepper to taste. Stir until combined. You can add more or less mayo to get to the desired consistency.

  2. To make the salsa: in a bowl add the mango, tomato, jalapeno, avocado, red onion, juice of half a lime, half of the cilantro, salt and pepper to taste. Stir to combine.

  3. To construct the tostadas: first lay a few arugula leaves on each shell, then spoon the chicken mixture on to each one, top with a couple spoonfuls of salsa - done, enjoy!

Note: This chicken and salsa recipe will also be super yummy wrapped in a gluten free tortilla with mixed greens, if you want to try something other than tostadas!

Ready - 30 minutes

Prep - 30 minutes

Cook - No cooking!

Servings - Makes 8 tostadas