Use leftover grilled chicken to make superfast Weeknight Chicken Tostadas.

Earlier this year I talked about how fortunate I am that my dad shows up regularly with bags of grilled chicken breast or pork tenderloin at our house. I can’t even begin to express how the food he and my mom share with us make life and weeknight eating so much easier. I joked in a cooking demo I did today for Surgical Care Affiliates that I’m never quite sure if they’re wanting to feed me or they just want to make sure their grandchildren get fed but either way, I’m not arguing!

The abundance of grilled meat has been doubly helpful in that we can either eat what is freshly cooked within a day to three days of cooking or I will freeze the cooked pieces in zip-top bags and defrost the on days when I have no idea what to cook. Either way, it has encouraged me to find creative ways to recreate the basic piece of grilled chicken. Don’t get me wrong, I love to eat a chicken breast as is but sometimes I just need a little more. I shared my Grilled Chicken Parmesan recently so today I want to share another simple weeknight favorite, Grilled Chicken Tostadas with Black Beans and Corn.

Take an hour or so over the weekend to prep ingredients for your meals later in the week so when you find yourself staring into the fridge at 6pm on a weeknight, you can simply assemble your already prepared ingredients and you’re ready to go. Here’s how you can prep this recipe ahead so it will be ready in 10 minutes or less during the weekday:

1. Grill chicken ahead and store in zip-top bags in the fridge or freezer.
2. Cut corn kernels off the cob and store in an airtight container.
3. Rinse and drain black beans and store in an airtight container.
4. Chop tomatoes and store in an airtight container.
5. Have prepared guacamole or a ripe avocado on-hand.
6. Have fresh cilantro and lime juice on-hand.

When you’re ready to eat all you have to do is quickly sauté the corn, black beans and tomatoes in a skillet (or you can just mix in a bowl and eat cold), spread guac or avocado on a tostada or flour tortilla, slice chicken and add, top with the corn mixture, and then sprinkle with cilantro and a squeeze of lime juice.

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Weeknight Chicken Tostadas with Black Bean and Corn Salsa

• Author: Holley Grainger
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 tostadas 1x

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Ingredients

• 2 teaspoons olive oil
• 1½ cups fresh or canned corn kernels
• 1 can black beans (rinsed and drained, 15-ounce)
• 1 cup chopped tomatoes
• 1 tablespoon fresh lime juice
• ¼ teaspoon kosher salt
• ¼ teaspoon red chili flakes (if desired)
• ½ cup prepared guacamole
• 4 tostada shells (6-inch diameter)
• 2 cups grilled chicken breast (sliced)
• ¼ cup chopped cilantro

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Instructions

1. Heat oil in a large skillet over medium-high heat. Add corn and sauté 5 minutes or until corn is roasted. Stir in black beans, tomatoes, lime juice, salt, and, if desired, red chili flakes. Reduce heat to medium-low and cook 3 minutes or until the ingredients are warm.
2. Spread guacamole evenly over the bottom of 4 tostada shells. Top each shell evenly with sliced grilled chicken, corn and black bean mixture and fresh cilantro.