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.

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