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Crunchy Tostada Salad

Crunchy Tostada Salad


  • 1 (4.25-oz.) bag Blue Diamond Almond Nacho Flavored Nut Chips
  • 8 cups sliced romaine lettuce
  • 2 cups diced, cooked chicken
  • 1 tsp. Mexican seasoning blend
  • 1 cup each: canned black beans (rinsed and drained) and quartered, thinly sliced red onion
  • 1/2 cup each: tiny cubes pepper-Jack cheese and corn
  • 1/4 cup Blue Diamond Almond Bold Jalapeno or Lime 'n Chili Almonds, coarsely chopped
  • 1/2 cup each: salsa and light balsamic vinaigrette
  • Sour cream and guacamole (optional toppers)


Prep time: 20 minutes

Place equal amounts of nut chips and romaine into 4 salad bowls. Stir together chicken and seasoning and place over lettuce. Top with beans, onion, cheese, corn and almonds. Stir together salsa and vinaigrette in a small bowl and drizzle over salads. Top with sour cream and guacamole, if you like.

Makes 4 servings.