The Classic Tostada Salad from El Pollo Loco features seasoned grilled chicken, fresh lettuce, ripe tomatoes, shredded cheese, and tangy salsa atop a crispy, golden tostada shell, delivering a vibrant combination of savory flavors and refreshing crunch.
Equipments
- Grill
- Cutting board
- Chef’s knife
- Mixing bowls
- Cheese grater
- Tongs
- Spoon
- Salad spinner or colander
- Serving plates or bowls
- Ladle (for salsa)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 4 tostada shells
- 4 cups shredded romaine lettuce
- 1 cup diced ripe tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- Salt and pepper to taste
Ensure you use boneless, skinless chicken breast for tender, evenly cooked meat, and season it well with taco seasoning to replicate authentic El Pollo Loco flavors. Fresh, shredded romaine lettuce provides the perfect crunchy base, complemented by ripe, diced tomatoes for natural sweetness. Opt for shredded cheddar cheese to add a sharp, creamy texture that balances the tangy salsa. Use crisp tostada shells that hold up under the toppings without becoming soggy, preserving the salad's signature crunch. Your Classic Tostada Salad from El Pollo Loco copycat menu will taste closest to the original by focusing on fresh, high-quality ingredients paired with proper seasoning.
Instructions
- Preheat grill to medium-high heat.
- Rub chicken breasts with olive oil, taco seasoning, salt, and pepper.
- Grill chicken for 5-7 minutes per side until fully cooked.
- Remove chicken from grill and let rest for 5 minutes.
- Slice grilled chicken into strips.
- Wash, dry, and shred romaine lettuce using salad spinner or colander and chef’s knife.
- Dice ripe tomatoes on a cutting board.
- Grate cheddar cheese using a cheese grater.
- Place tostada shells on serving plates or bowls.
- Layer shredded lettuce over each tostada shell.
- Arrange grilled chicken strips evenly on top of lettuce.
- Sprinkle diced tomatoes over chicken.
- Sprinkle shredded cheese over the top.
- Spoon salsa over salad with a ladle.
- Serve immediately.
Substitution
The Classic Tostada Salad from El Pollo Loco copycat menu combines grilled chicken seasoned with taco spices and fresh vegetables on a crunchy tostada shell. If you don't have a grill, you can use a stovetop grill pan or bake the chicken in the oven at 400degF (200degC) for 20-25 minutes until fully cooked. When shredded cheddar cheese isn't available, you can substitute with Monterey Jack or a mild Colby cheese for similar flavor and texture. To prevent sogginess, assemble the tostada salads just before serving, especially if the salsa is very juicy. For convenience, you may use pre-made taco seasoning mixes, but adjusting the amount of salt to your taste is recommended.
Tips
Make sure your grill is properly preheated to medium-high heat to ensure the chicken cooks evenly and develops a nice sear. Let the grilled chicken rest for at least 5 minutes before slicing to retain its juices and enhance flavor. Use a salad spinner to thoroughly dry the lettuce, preventing sogginess on your tostada shells. When layering your tostada salad, add the salsa last and serve immediately to keep the tostada crisp and crunchy for your enjoyment.
Nutritions
The Classic Tostada Salad provides a balanced source of protein from the grilled chicken breast, essential for muscle repair and growth. Romaine lettuce and ripe tomatoes contribute valuable vitamins A and C, as well as dietary fiber, which supports digestion and immune function. The cheddar cheese adds calcium for bone health, while the salsa offers antioxidants from fresh ingredients without excessive calories. Your meal combines nutrient-rich components in a satisfying, flavorful dish.
Storage
Store leftover grilled chicken in an airtight container in the refrigerator and consume within 3-4 days to maintain freshness. Keep lettuce, tomatoes, cheese, and salsa in separate sealed containers to prevent sogginess. Your tostada shells should be stored in a cool, dry place to retain their crispiness until you're ready to assemble the salad again.
Variation or Alternatives
You can substitute grilled chicken with seasoned grilled shrimp or carne asada for a seafood or beef variation. Swap cheddar cheese for crumbled queso fresco or cotija to add a tangy twist inspired by Mexican flavors. Instead of store-bought salsa, prepare a fresh pico de gallo by combining diced tomatoes, onions, jalapenos, cilantro, and lime juice for a zesty topping. For added texture, consider adding sliced avocado or a dollop of sour cream to enhance creaminess and richness.
Allergies
The Classic Tostada Salad contains common allergens such as dairy from shredded cheddar cheese and potential spices in the taco seasoning blend that may trigger sensitivities. Cross-contamination risks exist if the chicken or tostada shells are processed in facilities handling gluten or nuts, so carefully check packaging labels. If you have food allergies, reviewing ingredient details and consulting with El Pollo Loco staff or nutrition information is essential to ensure your safety.
Why this recipe?
The Classic Tostada Salad from El Pollo Loco is praised for its fresh, vibrant ingredients like grilled citrus-marinated chicken, crisp lettuce, ripe tomatoes, and creamy avocado, all layered on a crunchy tostada shell. This combination delivers a perfect balance of smoky, tangy, and savory flavors with a satisfying texture contrast that appeals to many palates. Making a copycat version allows you to customize the ingredients to your taste and enjoy a healthier, homemade option using fresh, high-quality produce. Your palate will appreciate the authentic experience without the wait or expense of dining out.