Summer Tostada Recipe with Willow Tree

1:03 PM

Growing up in South Texas, one of my favorite simple dinners were Tostadas. Being the picky eater I was, I would typically top my crispy corn tostada with just refried beans and tons of cheese. Now that I’m older and have expanded my palate the world of Tostadas has become much more diverse! When Willow Tree asked me to create a summer recipe featuring their freshly prepared chicken salad, I thought a twist on the Mexican classic featuring Willow Tree Classic Chicken Salad, fresh roasted corn, and queso fresco fit the bill perfectly. 

This simple meal can be easily customized to your tastes, and even works well when served as nachos on corn chips as an easy appetizer. You can even use other variations of Willow Tree Chicken Salad; I used their classic variety but their Sriracha and Avocado Cranberry chicken salads both work nicely with this recipe. While you’re shopping you might notice that Willow Tree products have a new look. That’s right, after 60 years the iconic New England brand has redesigned and streamlined their look with redesigned packaging, a refreshed logo, and an all new website, but inside you’ll find the same chicken salad and poultry pies you’ve come to know and love. Available at major grocery stores throughout New England, you can easily find Willow Tree products at a store near you.

I whipped these Summer Totadas up for a Thursday night date night at home; some decorations on the balcony, a pitcher of iced tea, and some tequila shots to spice up the night. I saved the rinds from the limes to serve the tequila in but you can use them to hold individual servings of the Jalapeño Basil Sauce as well. Hope you love this easy to assemble meal as much as I do! And a special thanks to my parents for graciously taste testing my creation while they were in Boston! 

Summer Tostadas

Tostadas (or corn tortillas and oil to fry your own, 1-2 per person)
1 can refried beans
1 package Willow Tree Chicken Salad (find it here)
Fresh corn (1 ear will serve 2)
1 package Queso Fresco

Jalapeño Basil Sauce:
3/4 Jalapeno
1 heaping tablespoon salad dressing or mayonnaise
3-5 fresh basil leaves
2 cloves garlic
Olive oil to desired consistency

Optional toppings:

Sauce Directions:
(Remove the seeds from the jalapeño for a more mild but still flavorful sauce)
Slice and blend ingredients in blender or food processor adding olive oil to taste/desired consistency 

Tostada Directions:
Preheat oven to 350F degrees
Line baking sheet with tostadas
Bake until crisp, approximately 3-5 minutes
Once your tostadas are crisp, prepare the corn
Remove the husks and silk from your ears of corn
Remove the corn from the cob (helpful hints here)
Grill, Pan-roast, or roast your fresh corn in the oven under the broiler on low until browned
Assemble your tostadas; top with refried beans, chilled Willow Tree Chicken Salad, roasted corn, crumbled Queso Fresco, and desired toppings

Enjoy! For more ideas featuring Willow Tree chicken salad check out my Superbowl Snack Time post and the recipe page at!

This post was sponsored by Willow Tree. All content and opinions expressed are my own. Thanks for supporting those who support

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