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Chicken and Black Bean Tostada

Prep Time: 15 minutes

Servings: 6

Serving Suggestion: When mangos are out of season, or if you need a quick alternative, use jarred mangos. You may also use prepared pesto sauce.


  3 cups Grilled & Ready® Fully Cooked Frozen Oven Roasted Diced Chicken Breast or 2 bags Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast , 6-oz.

  cayenne pepper, optional

  1 can black beans, rinsed, drained

  1/4 cup water

  1 bunch cilantro

  1/2 avocado

  2 cloves garlic minced

  1 tablespoon lime juice

  salt, to taste

  pepper, to taste

  6 corn tortillas

  2 tablespoons vegetable oil or canola oil

  3 cups Romaine lettuce, chopped

  1 tomato, diced

  1 mango, diced

  6 tablespoons queso fresco

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Prepare Grilled & Ready® Oven Roasted Diced Chicken Breast according to package directions. Sprinkle with cayenne pepper to taste and set aside.

In a small saucepan over low heat, heat the black beans with water and season with salt and pepper. Roughly mash the beans with a fork. Cook, stirring often, until heated through.

To make pesto, place cilantro, avocado, garlic, lime juice, salt and pepper in food processor. Slowly add the oil while the processor is running. Set aside.

In a small skillet heat a 1/4? of oil over medium-high heat. Fry each tortilla for a minute or until crisp. Place on a plate lined with paper towels to drain.

Spread each tortilla with a couple of tablespoons of mashed black beans, 1 tablespoon of pesto, romaine, chicken, diced tomatoes, diced mango, and sprinkle with 1 tablespoon the queso.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. Nutrition values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.

Nutritional Information:

Calories 310

Total Fat 13g 

Cholesterol 60mg 

Sodium 410mg 

Total Carbohydrate 28g 

Protein 23g