Food Recipes Rotisserie Chicken and Avocado Tostadas 4.7 (3) 3 Reviews That weeknight hero rotisserie chicken swoops in for this easy, no-cook 15-minute meal. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on June 15, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 20 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Similar to an open-faced sandwich, a tostada is a flat, crisp-fried tortilla topped with various ingredients. In this case, the topping is shredded chicken dressed in a creamy salsa verde mixture. Using a rotisserie chicken saves you time, leaving only the dressing to be prepared, a simple mixture of salsa verde, mayonnaise, cilantro, and lime. The mildly spicy salsa verde chicken rests on a bed of mashed avocado and is topped with fresh and crisp radishes, lettuce, and a sprinkling of cilantro. This is one chicken tostada recipe not to miss. And, did we mention there's no cooking involved? You're welcome. To make tostadas at home, preheat an oven to 400°F and line a baking sheet with parchment paper. Lightly brush both sides of corn tortillas with olive oil and bake until golden and crispy, flipping halfway through, 10 to 14 minutes. Ingredients 1 large bunch fresh cilantro 1/2 cup tomatillo salsa (salsa verde) 1/3 cup mayonnaise 1 1/2 Tbsp. fresh lime juice (from 2 limes), plus wedges for serving 1 tsp. kosher salt, divided 4 cups shredded rotisserie chicken (from a 3 1/2-lb. rotisserie chicken) 2 cups mashed avocado (from 2 avocados) 8 corn tostadas 4 cups shredded iceberg lettuce (from 1 head lettuce) 3 radishes, cut into matchsticks (about 1/2 cup) Directions Cut off thick, woody stems from cilantro; discard. Transfer 1 packed cup cilantro leaves with tender stems to a blender. Coarsely chop remaining cilantro to equal 1/2 cup. (Reserve leftover cilantro for another use.) Add salsa, mayonnaise, lime juice, and 3/4 teaspoon salt to blender with cilantro. Process until smooth, about 20 seconds. Pour into a large bowl. Add chicken to bowl and toss to combine. Divide mashed avocado among tostadas. Season with remaining 1/4 teaspoon salt. Top each tostada with lettuce, chicken, radishes, and chopped cilantro. Serve with lime wedges. Make-Ahead: Refrigerate the dressed chicken for up to 3 days. Assemble and garnish tostadas just before serving. Rate It Print Nutrition Facts (per serving) 597 Calories 43g Fat 32g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 597 % Daily Value * Total Fat 43g 55% Saturated Fat 8g 42% Cholesterol 112mg 37% Sodium 1122mg 49% Total Carbohydrate 32g 12% Dietary Fiber 10g 35% Total Sugars 4g Protein 27g 53% Vitamin C 30mg 33% Calcium 77mg 6% Iron 2mg 13% Potassium 982mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.