Photo of Chicken Tostada with Chopped Tomato Salad by WW

Chicken Tostada with Chopped Tomato Salad

Points® value
Total Time
25 min
15 min
10 min
Why stop for fast-food takeout when you can whip up this single-serving tostada at home in under 20 minutes? Feel free to use just parsley or cilantro instead of both if that’s easier, and double the amount. If you want to cook extra chicken for another time, note that leftover chicken cutlets will keep refrigerated for a day or two. For longer storage, place each in a freezer-safe zip-close plastic bag, remove excess air, seal the bag, and freeze for up to 6 months. Individually wrapped cutlets will thaw in the refrigerator in about 8 hours.


Uncooked boneless skinless chicken breast

3 oz, thin cutlet


1 clove(s), small, minced

Table salt

¼ tsp(s)

Black pepper


Olive oil

½ tsp(s)

Plum tomato

1 medium, chopped

Red onion

1 tbsp(s), chopped, minced

Fresh parsley

1 tbsp(s), chopped


1 tbsp(s), chopped

Canned chipotle peppers in adobo sauce

¼ tsp(s), minced

Corn tostada shells

1 item(s), 6 inches in diameter

Romaine lettuce

½ cup(s), thinly sliced


¼ wedge(s), (1 wedge)


  1. Sprinkle chicken with garlic, 1⁄8 tsp salt, and black pepper. In medium nonstick skillet over medium heat, warm oil. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to cutting board and cut into thin strips.
  2. Meanwhile, stir together tomato, onion, parsley, cilantro, chipotles, and remaining 1⁄8 tsp salt in small bowl. On plate, place tostada shell. On tostada, place chicken; top with romaine and tomato mixture. Serve with lime wedge.
  3. Serving size: 1 tostada