Chicken Tostadas and Avocado Dressing Recipe (2024)

Lemon in the sauce tastes super strange. Use lime. Otherwise great dish.

I loved the sauce I thought it was very tasty the whole meal tasted really fresh and full of flavor we will make again for sure.

With a little tweaking, this could easily become a 5 star recipe for me. I did not like the Rotisserie chiken and think it would have been much better with a chicken seasoned with mexican style spices. The Avacado dressinge was fantastic. I plan to use it on my fish tacos in the future. Also, was in need of a little bit of cilantro in my opinion. I will definitely make again with a few modifications, but overall, it was still a very good recipe.

Tasty, but how the heck do you eat them? Sharp knife and fork, right?

I make this about twice a month. It is a family favorite. I have, over the years, made a few adjustments. I bake the tortillas at 450 for about 5-10 mins. per side rather than frying to ensure crispness. I also use an entire avocado in the dressing, adding a little more liquid as well. We also usually spread a layer of beans on the tortillas for extra fiber. It makes it a meal-in-one dish. Fresh cilantro and good salsa are a must! We do not serve rice with it.

As stated by others, this was a bit labor-intensive, but the end result was delicious and very filling (10 pts), with the suggested Mexican Rice recipe (3 pts), for which I sub'd couscous for the rice. Instead of rotisserie chicken, I pounded chicken breasts and fried them in a small amount of olive oil. Yum!

A bit labor intensive for an OK end result. Boyfriend really liked it though. I had the leftover avocado cream with red pepper strips for lunch and that was good. Mexican rice side is surprisingly bland; won't be bothering with that again.

Very good!

I thought this recipe was just okay. I think corn tortillas would be better since they crisp up better. It definitely needs some doctoring up. There are much better tostada recipes out there. I'm partial to Robin Miller's recipe that has corn and black beans and a nice cilantro lime dressing. I doubt I'll be making this one again.

I couldn't get the tortillas crispy and the avocado sauce was too lemony. My husband really like it but I thought it was only ok - nothing I'll make again.

Only ok. Definitely better Mexican recipes out there.

I saved this recipe strictly for the dressing. Hass avocados grow well where I live and we eat them regularly. I used regular sour cream instead of reduced fat, 1 Tb of lime juice instead of 2 tsp of lemon, one small clove of garlic minced, about 1 TB of fresh cilantro, 1/4 instead of 1/8 tsp of salt and used a whole avocado. It all went in the food processor and really came out a winner.

I really liked the Avocado Cream, but I found the chicken and the handmade tostadas to be a little tasteless. Sounds like a lot of other folks spruced their chicken up with additional spices, which probably improves the recipe...not sure I'd be willing to try it again though. The recipe for the Avocado Cream is a keeper, though!

Nothing special. Required quite a bit of doctoring up to make this memorable.

Unlike other reviewers, I wasn't that impressed with recipes. It was good but not outstanding. I followed the recipe and am an experienced cook but something was missing. It was a little bland. All the ingredients work together but a little kick as far as the taste is concerned is missing.

Amazing! Of all the Cooking Light recipes I cook for me and my husband, this is by far our favorite. I used a whole avocado and substituted lime for the lemon in the dressing. We also used cabbage slaw instead of iceberg lettuce like the last post, and jalapeno in a jar worked just as well as fresh jalapeno. Toasting up the tortilla is key, which has become a standard for our regular taco nights, too!

Loved it! We just had this recipe for the first time this week, and both my husband and I couldn't get enough. The crispy tortillas were outstanding, and only made a few minor adjustments: Used the whole avocado (it was small / med size), sub cabbage slaw lettuce in lieu of ice berg and used a whole elephant garlic clove and jalapeno (large). To make our tortillas crisp, I painted the tortillas themselves with the oil on both sides and heated quickly in the dry pan. The balance between the spicy jalapeno and the cool dressing with the crunch of the shell and slaw....wow! Outstanding, and can't wait to make again. Enjoy!

I found that the rotisserie chicken lacked flavor even with the addition of the jalepeno and garlic. The chicken was a good & moist, but after adding the shredded chicken to the jalepeno/garlic mix it dried up a little while I was trying to heat it through. The dressing was just okay; I'd prefer gaucamole instead. The tortillas would be crispier if they were put in the oven and would save some fat & calories. Too many other good taco/ tostada recipes out there; won't be making this again.

I will be making this avocado dressing for everything now! I added beans to the chicken. Made an awesome lunch for my family!!

Delicious! Easy go-to recipe for leftover chicken with nice tangy sauce. Used low fat Mexican cheese shreds instead of queso fresco.

I absolutely love this recipe. I'm new to cooking and found this very easy to make and will be making it again soon for friends. It was great the next day for leftovers as a burrito too!

Absolutely delicious. A few variations: I used chicken breast instead of the shredded rotisserie, didn't use any cheese, and used my low carb whole wheat wraps. They were delicious. Next time I will kick it up with some cilantro. So healthy and fresh!!! Yum, yum!

Loved this! Added some cilantro to avocado sauce and Sec the whole avocado. I also grilled my chix with salt, pepper and cumin. I rarely buy a rotisserie chix when its so much. Heaped to cook it yourself. This is soooo yummy!

I really enjoyed this recipe. It was good for you and did not take to many ingredients that you would not already have in your pantry. I added some cilantro in with the lettuce on the top and in the avacado dressing and it made it even more tastier and fresh tasting. Thanks Cooking Light for yet again a delicious healthy recipe.

The avocado dressing was way too tangy for my tastes, but my boyfriend liked it. The rests of the recipe is pretty good, so next time I will add sliced avocado instead of the dressing.

I made this last night but I used Monterey Jack instead of the queso fresco and added a little cilantro (personal Preference) and it was delicious! Very easy and quick.

Oh My! I read this recipe in the latest magazine and thought it was a perfect way to use my left-over chicken and ripe avocado. I didn't have a jalapeno, so I added 1/8 tsp. ground chipotle pepper to the sauce, and a sprinkle over the chicken. I also threw in a cup of left-over black beans. Quick, easy and a perfect summer meal!