Directions
- 1Dice celery into medium pieces.
- 2Marinate chicken with olive oil, salt, pepper, garlic, onion, rosemary, and thyme.
- 3Cook chicken on a heated griddle until caramelized on both sides.
- 4Chop the cooked chicken into medium-sized pieces.
- 5In a large bowl, combine the diced chicken and celery.
- 6Add mayonnaise, Dijon mustard, garlic powder, salt, pepper, and lemon juice to the bowl.
- 7Mix all ingredients well.
- 8Place a tostada on a plate, top with chicken salad, and add Valentina hot sauce to taste.
Ingredients
- 2 tostitas
- 1 bottle Valentina hot sauce
- 1 stalk celery
- 1 bowl chicken
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic onion powder
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 jar mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon lemon juice
Equipment
knifecutting boardgriddlebowlspatula
Related recipes
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad
Egg Salad Wrap
Mexican · Salad
Maple Bacon BBQ Chicken Bowl
Mexican · Salad