Creamy Verde Chicken Tostadas
Hausting this weekend? These creamy verde chicken tostadas are your move.
Crispy, creamy, herby, and ready in 15. No stove, no stress—just rotisserie chicken, punchy cilantro-lime sauce, and all the summer-y toppings. Perfect for Cinco de Mayo or any backyard hang that needs a crowd-pleasing app.
Ingredients (serves 8):
1 large bunch fresh cilantro
½ cup tomatillo salsa (salsa verde)
⅓ cup mayo
1 ½ tablespoons fresh lime juice (2 limes), plus wedges for serving
1 tsp salt
1 small rotisserie chicken, shredded
2 avocados, mashed
8-10 corn tostadas
3 cups thinly shredded green cabbage (about 1/2 head)
2 radishes, thinly sliced
Cotija, crumbled
Step 1
Remove the cilantro stems and measure 1 packed cup of leaves. Set aside. Roughly chop the remaining cilantro for garnish.
Step 2
In a blender, food processor, or immersion blender, combine the cilantro leaves, salsa, mayo, lime juice, and a pinch of salt. Blend until smooth, about 20 seconds. Transfer the mixture to a large bowl, add the chicken, and toss until evenly coated.
Step 3
To assemble, spread mashed avocado over each tostada and season lightly with salt. Top with shredded cabbage, dressed chicken, radishes, cotija, and the reserved chopped cilantro. Serve with lime wedges.
