Chicken Tostada Stack

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

Mexican food is one of my very favorites.  I love a hearty Mexican salad with beans and greens and crunchy tostada chips, however, I’ve grown tired of the typical “taco salad”.  This Chicken Tostada Stack is a great way to jazz up a salad presentation by adding veggie layers in between crispy corn tortillas and topping it all off with Mexican seeds and peppers from our Glory Kitchen San Miguel nut & spice mix.

Crisped up corn tortillas layered with refried beans, shredded chicken, shredded lettuce, lots of veggies and Mexican queso fresco makes a delicious tasting meal. To add a “wow” factor to this tostada, I decided to stack the layers which gave it height and presentation appeal.  It can be a bit messy to eat, however, I just cut through the entire stack with my knife and let it crumble into a delicious mixed salad.  I hope this becomes your favorite new way to serve a Mexican salad – it certainly has become one of mine!

Chicken Tostada Stack

Yield: serves 4-6


  • San Miguel nut & spice mix
  • 18 corn tortillas
  • olive oil or avocado oil (for frying tortillas)
  • 1 can refried beans
  • 1 1/2 cups baked chicken, shredded
  • 4-6 cups baby kale or other lettuce, shredded
  • 2 carrots, shredded
  • 2 radishes, sliced thin
  • 1/4 red onion or shallots, chopped
  • 3/4 cup queso fresco
  • 1 fresh jalapeño, sliced thin
  • sea salt
  • dressing:
  • 4 tablespoons olive oil or avocado oil
  • 2 tablespoons lime juice
  • 1 tablespoon greek yogurt
  • 1 teaspoon San Miguel nut & spice mix
  • pinch of salt


  1. Whisk together all of the dressing ingredients and set aside. Use a generous pinch of sea salt.
  2. tostadas:
  3. Using a frying pan, heat enough oil to almost cover the tortilla when placed inside (about 1/2" up the side of the pan). When the corner of the tortilla is placed in and it sizzles, the oil is ready. A good rule of thumb to remember when frying: if the oil is not hot enough, food will soak up too much oil and become saturated. Oil needs to be hot enough to fry briskly, but not so hot that it begins to smoke. Using tongs, place the tortilla in and allow to crisp and lightly brown, then flip and crisp the other side. Remove the crispy tostada and drain on a plate lined with paper towels. Generously sprinkle with sea salt while still hot. Repeat with each tortilla until they are all crisp and crunchy.
  4. Slice the carrots in a julienne, narrow, stick-like style (or just buy already shredded carrots). Slice the radishes, kale & jalapeño. Chop the onion or shallots.
  5. Shred the chicken (this is the perfect time to buy a ready roasted chicken from the market)
  6. When ready to serve, take a crisped tostada and smear a good amount of refried beans on one side. Place it on the serving plate and top with a small amount of shredded chicken, shredded kale, carrots, chopped onion and crumbles of queso fresco. Take another tostada, smear it with refried beans, gently place it on top of the first and layer again with the same ingredients. Take the 3rd tostada and add beans, kale, queso fresco, radishes, jalapeño slices and San Miguel nut & spice mix.
  7. Serve tostadas with the dressing on the side and allow each person to drizzle the dressing on their own tostada stacks. Enjoy!

Chicken Tostada Stack - Glory Kitchen
Chicken Tostada Stack - Glory Kitchen
Chicken Tostada Stack - Glory Kitchen
Chicken Tostada Stack - Glory Kitchen
Chicken Tostada Stack - Glory Kitchen
Chicken Tostada Stack - Glory Kitchen