This tostada salad recipe uses a fun hack to help you make the perfect tostada bowl with absolutely no frying oil. A guilt-free treasure that’s crave-worthy!
Preheat the oven to 350°F. Microwave the tortillas for 8 seconds, just so they're soft enough to be malleable. Invert 4 large canning jars on a baking sheet and place a warmed tortilla on top of each one (this will create the "bowl" shape).
Fold the sides of the tortillas to form the shape of a bowl around the canning jar. Bake the bowls until hard and golden brown (about 3-5 minutes). Pull the baking sheet out of the oven and allow the tortillas to cool at room temperature on the jars.
Preheat a skillet with olive oil. Place the ground chicken in the skillet and season it with salt and pepper, mixing it occasionally to break up the larger pieces. Cook until the meat turns golden brown.
Dice the avocado, onion, and tomato. Set them aside.
Fill up the tortilla bowls with the ground meat, cheese, and lettuce. Top the salads with the tomatoes, onion, and avocado.
Serve the salads with dollops of sour cream on top for dressing. Enjoy!