Roasted Chicken with a Crunch. A tostada is a wonderfully crunchy tortilla. It is made of corn, then baked or fried and can cradle a large amount of great tasting foods. The best part is that a Tostada has almost no salt, which makes it a fantastic crunchy part of any diet. Our roasted chicken salad is made with very low sodium and gains a large amount of taste from farm fresh vegetables. Ya just cant beat it. Crunch, Taste, and easy to make...
Chicken Salads in general start at 850 mg's of sodium and can climb to well over 4000 mg's depending how it is made. Our recipe has 213 mg of sodium and guaranteed to satisfy your pallet...
Roasted Chicken Salad Tostada - Serving's: 4
Per Serving: - Calories 298; Sodium 213mg;
Fat 14g; Protein 25g; Carbohydrate 21g;
Cholesterol 71 mg; Dietary fiber 2 mg.
Roasted Chicken Breast - Chopped
Celery Stalk - chopped
Red Onion - chopped
Carrot - grated
Raspberry Balsamic Dressing - (Consorzio)
BAM - Emeril's Essence
No Salt Seasoning - (Kirkland at Costco)
Cheddar Cheese - grated
In a large bowl, Place celery, onion, corn, carrot and seasonings. Mix well then add chicken & raspberry balsamic dressing.
In a serving dish place tostada and put chicken salad on top. Add cheese. Your ready to serve.
Roasting your own chicken breasts allows you to control the salt. Store bought roasted chicken may taste good, but it also is made with a tremendous amount of salt and other un-wanted spices.
Roasting Your ChickenPreheat oven to 375 degrees
To roast chicken take a small baking dish and lightly spray with olive oil. Season chicken with No salt seasoning & ground pepper and place in baking dish. Bake in oven for 25 minutes. When done let rest for 10 minutes so juices do not run out of chicken. Cut chicken into 1/2 " pieces after resting.