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These Easy Rotisserie Chicken Tostadas with Quick Pickled Red Onions could not be more simple but they deserved a permanent spot on the blog! These are beyond flavorful and great when you need a quick, simple meal.
A store-bought rotisserie chicken can go a long way. I can think of so many recipes to make with rotisserie chicken or leftover chicken breasts. And these tostadas are a great example of how you can take simple, shredded rotisserie chicken and make a show-stopping weeknight meal.
If you’ve never had a tostada before let me tell you about why tostadas are so great. It’s essentially a giant chip and chips are…well, the best invention since sliced bread. I love that you can tower them high with taco-like ingredients and essentially eat a salad on top of a giant chip. It’s amazing. And while you can use your hands, you’ll likely need a fork, too!
Also, pickled things are my love language. I love the tangy, vinegary touch on top of savory things to add acidity and brightness to a dish. You can really put them on top of anything to elevate any dish and the best part is, they last for up to 2 weeks in the fridge (although I do prefer them within a week of making them).
Easy Rotisserie Chicken Tostadas with Quick Pickled Onions Ingredients:
- Red Onion
- Apple Cider Vinegar
- Salt and Pepper, Plus, Whole Peppercorns
- Coriander Seeds
- Rotisserie Chicken
- Ghee
- Paprika
- Chili Powder
- Cumin
- Dried Oregano
- Tomato Paste
- Green Chiles
- Chicken Broth
- Olive Oil
- Grain-Free Tortillas
- Store-Bought or Homemade Guacamole
- Romaine Lettuce
- Cilantro
- Lime Wedges
Easy Rotisserie Chicken Tostadas with Quick Pickled Onions step-by-step:
Step One: soak the onions
Place the sliced onions in a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
Step Two: Make the Onion brine
Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns, and coriander seeds, until all the salt has dissolved.
Step Three: Marinate the Onions
When the onions are done soaking, drain off the water. Add the onions to the bowl with the brine. Cover and refrigerate for at least 30 minutes before serving.
Step Four: Make the sauce for the chicken
Heat a skillet over medium-high heat and melt ghee. When the ghee is melted, add the spices. Gently toast, stirring occasionally until fragrant, about 2 minutes. Add tomato paste and cook, stirring, until well combined, about 1 minute.
Step Five: Finish the Chicken
Add the shredded chicken to the skillet and toss to combine. Next, add the chopped green chilis and chicken broth. Bring mixture to a simmer and let cook until broth is absorbed into the chicken. Taste and add more salt and pepper to taste, if desired.
Step Six: Make the Tostadas
Heat a skillet over medium heat and add 1 tsp of oil per tortilla. Add tortilla to skillet and cook, flipping every 2 minutes, until tortilla is crisp all over, 5 to 6 minutes total. Place each crispy tortilla on a wire rack and set aside as continue until all tostadas are crisp.
Step Seven: Assemble and Serve
To assemble, spread guacamole on the bottom of each tostada. Top with romaine, shredded chicken, cilantro, and the quick pickled onions. Serve with a wedge of lime. Enjoy!
Recipe FAQs:
No! You can use any cooked chicken you have on hand. Leftovers work great!
The onions last for up to 2 weeks in the fridge, although I do prefer them within a week of making them!
If you enjoyed these Easy Rotisserie Chicken Tostadas and want another tostada recipe to try, check out my Chipotle-Lime Salmon Tostadas!
Plus, More Rotisserie Chicken Recipes Here:
Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce
Easy Greek-Inspired Rotisserie Chicken Bowls
Salsa Verde Chicken Enchilada Bake
Easy Chicken Parmesan-Stuffed Zucchini Boats
Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Ingredients
For the Quick Pickled Onions:
- 1 small red onion, sliced thin
- 3/4 cup apple cider vinegar
- 1/2 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp coriander seeds
For the Chicken:
- 2 tbsp ghee or butter
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 4 oz chopped green chiles from a can
- 1/3 cup chicken broth, low sodium
- kosher salt, to taste
- black pepper, to taste
- 3 cups shredded rotisserie chicken or any cooked, shredded chicken
For the Tostadas:
- 8 tsp olive oil
- 6 grain free tortillas (I prefer Siete casava flour tortillas) *see notes for other cooking methods
- 1 cup store-bought or homemade guacamole
- 2 cups romaine lettuce, thinly sliced or 1 small head
- 1 tbsp cilantro, chopped
- 1 lime, sliced into wedges
Instructions
For the Quick Pickled Onions:
- Place sliced onions a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
- Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds, until all the salt has dissolved.
- When the onions are done soaking, drain off the water. Add the onions to the bowl with the brine (the vinegar mixture). Cover and refrigerate for at least 30 minutes before serving. (These can keep in the fridge for at least two weeks but I prefer to use mine within a week.)
For the Chicken:
- Heat a skillet over medium heat and melt the ghee or butter.Â
- When the ghee is melted, add the spices. Gently toast, stirring occasionally until fragrant, about 2 minutes. Add tomato paste and cook, stirring, until well combined, about 1 minute.
- Add the chopped green chiles and chicken broth. Bring mixture to a gentle simmer. Add the shredded chicken and toss until well coated in the sauce. Taste and add more salt and pepper if desired. (this will all depend on how salty your rotisserie chicken is).
For the Tostadas:
- Heat a skillet over medium heat and add 1 tsp of oil per tortilla. Add tortilla to skillet and cook, flipping every 2 minutes, until tortilla is crisp all over, 5 to 6 minutes total. Place each crispy tortilla on a wire rack and set aside as continue until all tostadas are crisp.
- To assemble, spread the guacamole on the bottom of each tostada. Top with romaine, shredded chicken, cilantro, and the quick pickled onions. Serve with a wedge of lime. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! We all loved this recipe so much! I had to share with friends right away! I have never tried one of your recipes and not loved it. Thank you for sharing your brilliant ways!
So glad you enjoyed the recipe!! I hope you continue to find some more that you love!
This recipe is a fave! So tasty and easy to pull together
When the onions are done soaking, drain the onions and combine the brine with onions.
The above directions make no sense to me.
Made these tonight and they were a hit. Really delicious and light. This was my first time buying grain-free tortillas and I’m so glad I did!
These were delicious. Will be on the menu often!
Glad you enjoyed!!
Wow these look soooo perfect! I will definitely make them this weekend. Can’t wait to see what you come up with next!
~ XOXO, Amanda
http://www.blondeoutofwater.com
Do you store the onions in the brine? Or once they are done, drain them?