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4
15 minutes
15 minutes
For the Chicken
1 tsp garlic powder
½ tsp black pepper
1 tbsp olive oil
1 tbsp cooking oil
For the chicken salad
1 cup frozen peas and carrots
2–3 jalapeños, diced
2 cups chopped romaine lettuce
½ cup mayonnaise
2 tbsp yellow mustard
2–3 tbsp pickled jalapeño juice
Salt and black pepper, to taste
For serving
Tostadas
Preheat the griddle to medium heat and add the cooking oil. Cook the chicken until golden brown and fully cooked.
While the chicken cooks, add the frozen corn and peas and carrots to another area of the griddle. Cook until heated through and lightly charred. This step is optional but adds extra flavor.
Remove the chicken from the griddle and chop it into small pieces.
In a large bowl, combine the chopped chicken, corn, peas and carrots, jalapeños, romaine lettuce, mayonnaise, mustard, pickled jalapeño juice, salt, and black pepper. Mix until well combined.
Refrigerate for about 30 minutes, or until chilled.
Serve on crispy tostadas and enjoy!
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