Lunch · 35 min · mexican

Tostadas de Ensalada de Pollo

Dinner decisions, handled: Tostadas de Ensalada de Pollo pairs tostadas with shredded chicken for a 35-minute Mexican lunch.

✓ USDA-verified nutrition data

Ingredients

• 12 Tostadas
• 3 cups Shredded chicken
• 1 lb Potatoes
• 2 Carrots
• 1 cup Peas
• 1/2 cup Mayonnaise
• 1/4 cup Crema
• 2 cups Lettuce
• 1/3 cup Jalapeños en escabeche

Steps

1. Boil the potatoes and carrots until tender, then dice small. Cool completely — warm vegetables melt the mayo.
2. Fold the chicken, vegetables, and peas with the mayonnaise and crema into a creamy, chunky salad. Season with salt and lime.
3. Chill 20 minutes so the flavors marry and the salad firms up.
4. Spread a layer of lettuce on each tostada, then mound on the cold chicken salad.
5. Top with pickled jalapeños for heat and crunch.
6. Serve cold and crisp. The party tostada that feeds a crowd.

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