Chicken Salad Tostada


  • 3 chicken breasts

  • Package of Mission tostada's

  • Valentina Hot Sauce

  • can of sweet corn

  • can of peas

  • white onion

  • 1 of either green bell pepper or Anaheim pepper

  • 4 medium size potatoes

  • Mayonnaise

  • black pepper

  • salt

  • lime

Cook chicken in boiling water with a pinch of salt. Once chicken is cooked take out of water and place on plate to cool. Once it is cooled, thinly shred chicken.

Then peel 4 potatoes and cut them up so they are in small cubes, boil in water with a pinch of salt. Once the potatoes have started boiling, so they are not overcooked, take out and let cool down.

While potatoes are cooling down, thinly dice up a quarter of an onion, Anaheim pepper or green bell pepper. Pour can of sweet corn and peas into large bowl along with onion and pepper.

You will add the shredded chicken and cold potatoes into the bowl. Then add about 2-4 tablespoons of mayonnaise, to desired taste. Squeeze a whole lime, add a tablespoon of salt and black pepper.

You will then mix until salad is well blended with all ingredients. You will top a tostada with salad mix and top it off with some Valentina Hot Sauce.