Grilled Tostada Salad

Grilled Tostada Salad

  • Prep Time 15 minutes
  • Marinate Time 60 minutes
  • Cook Time 10 minutes

Ingredients   Serving Size: 6

  • 6 small corn tortillas
  • 3/4 cup nonfat plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/2 cup 2% milk
  • 1 envelope Wish-Bone® Ranch Dressing & Seasoning Mix
  • 1/2 tsp. chipotle chili powder
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 12 cups shredded romaine lettuce
  • 2 cups frozen shelled edamame, thawed
  • 1 bag Birds Eye® Steamfresh Super Sweet Corn, cooked according to package directions; let cool


  1. Preheat oven to 400°. Lightly spray baking sheet with cooking spray. Spray both sides of tortillas with cooking spray and place on prepared baking sheet. Bake 6 minutes or until lightly golden and crisp.
  2. Combine yogurt, mayonnaise, milk, Wish-Bone® Ranch Dressing & Seasoning Mix, and chipotle powder in medium bowl until smooth. Put chicken and 2/3 cup yogurt mixture in large resealable plastic bag; turn to coat. Marinate in refrigerator 1 hour. Refrigerate remaining yogurt mixture.
  3. Remove chicken from marinade; discard bag. Grill or broil chicken, turning once, until chicken is thoroughly cooked, about 10 minutes. Let stand 5 minutes before slicing.
  4. Meanwhile, combine lettuce, edamame, corn and remaining 2/3 cup dressing in large bowl. Put tortillas on serving platter. Evenly divide lettuce mixture among tortillas, then top with sliced chicken.

More Recipes You'll Enjoy

Recipes for Every Occasion

Easy Steak Salad

View Recipe

Caesar Croutons

View Recipe

Italian Garlic Marinade

View Recipe

Pear & Walnut Salad

View Recipe
See Them All