Low Fat Chicken Tostada Salad
Brighten up your dinner table with this vibrant and delicious Low Fat Chicken Tostada Salad, a healthy twist on a Tex-Mex favorite! This recipe combines the satisfying crunch of baked corn tortillas with tender, spice-rubbed chicken breast and a medley of fresh toppings like romaine lettuce, juicy cherry tomatoes, creamy avocado, and sweet corn. A zesty, low-fat Greek yogurt lime dressing ties it all together, offering tangy creaminess without the extra calories. High in protein, packed with fiber-rich black beans, and bursting with bold, wholesome flavors, this quick and easy dish is ready in just 35 minutes and perfect for a light yet satisfying family dinner or lunch. Whether you're looking for a guilt-free indulgence or a vibrant gluten-free option, this salad is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Corn tortillas
- 2 pieces Boneless, skinless chicken breast
- 1 spray can Olive oil spray
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 medium Avocado
- 2 tablespoons Cilantro (fresh)
- 0.5 cup Low-fat Greek yogurt
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly spray the corn tortillas with olive oil spray and arrange them on a baking sheet. Bake for 8-10 minutes or until crispy, flipping halfway through. Set aside.
Season the chicken breasts with chili powder, cumin, salt, and pepper. Heat a non-stick skillet over medium heat and cook the chicken for 5-7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and roughly chop the fresh cilantro. Set aside.
In a small bowl, whisk together the low-fat Greek yogurt, fresh lime juice, chili powder, cumin powder, and a pinch of salt to create the dressing.
To assemble the tostada salads, place one crispy tortilla on each plate. Top with a bed of romaine lettuce, followed by black beans, corn kernels, cherry tomatoes, and avocado.
Add sliced chicken on top of the salad and garnish with chopped cilantro.
Drizzle the prepared low-fat dressing over each salad just before serving. Serve immediately and enjoy this healthy, flavorful dish!
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 35.1 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
