If you're a fan of cool ranch (who isn't?!) then you're going to love these cool ranch chicken tostadas. Ever since making these poke inspired salmon tostadas, I've been thinking of all the ways to create more tostada recipes. These crispy oven baked tostadas are truly so fun to make and eat and dusted with a ranch seasoning for tons of flavour. Top them with some shredded cheddar cheese, chicken and a ranch yogurt drizzle and you're all set. These can be prepped in advance, making it a fairly easy and quick weeknight meal.

For this recipe, I love using my Instant Pot to quickly cook some chicken thighs for shredding. But of course, this works well with leftover roasted chicken too.

If you don't have an Instant Pot, you can poach the chicken instead. Either way, this cool ranch chicken is a fun way to spice up your chicken and the tostadas are delicious.

Ingredients

Here's what you'll need to make these cool ranch chicken tostadas. The ingredient list is long, but it's mostly all dried spices and that's needed to make the tostadas, yogurt dressing and the chicken. And you'll have leftover spice mixture for later!

• Dried spices: milk powder, nutritional yeast, onion powder, garlic powder, dried chives, dried parsley, dried dill, minced dried onion (or use more onion powder), kosher salt
• chicken thighs (boneless, skinless)
• chicken broth
• tomato paste
• tortillas (corn or flour)
• avocado oil spray
• cheddar cheese
• avocado
• jalapeño
• cilantro (optional)
• Greek yogurt
• mayonnaise
• lime juice

How to Make Cool Ranch Chicken Tostadas

The first thing you'll want to do is mix together the dry spice blend as you'll need this for all the other parts.

In a clean jar or bowl, combine all ingredients and mix or shake well to combine.

Next, it's time to make the chicken.

If you don't have an Instant Pot, you can poach the chicken as well. Or use any leftover cooked chicken and shred it.

Place the chicken in the Instant Pot with the rest of the ingredients and stir to combine. Secure the lid and be sure it's set to sealing.

High pressure for ten minutes and let it naturally release for about five minutes and then do a quick release.

Remove the lid and shred the chicken in a bowl, or just shred it right in the Instant Pot. Set aside and keep warm.

Time to make the crispy tostadas!

Preheat the oven to 400ºF.

Place the tortilla on a cutting board. Using a small circular object (like a small bowl), cut out three circles from the tortillas.

Transfer the small tortillas to a large baking sheet and spray lightly with avocado oil on both sides and sprinkle some of the ranch seasoning on both sides, rubbing with your hands to incorporate. If you don't have oil spray, just brush with oil.

Place in the oven and bake for five minutes, until crispy on one side.

Flip the tostadas over and bake for three minutes. Remove and top with cheese and then bake for one to two minutes longer, until the cheese has melted.

Make the ranch and assemble.

While the chicken tostadas are baking, combine all ingredients in a small bowl until well mixed.

Once the cheese has melted on the tostadas, top with shredded chicken, a pinch more dry seasoning blend, avocado, jalapeño and cilantro. Drizzle with the yogurt ranch sauce. Serve while hot and enjoy!

Substitutions

• Milk powder: you can use buttermilk powder instead. If you need a dairy-free option, look for soy milk powder instead or another plant-based milk powder. I think coconut would be a little strong of flavour, but if you love coconut, go for it. Unfortunately, you can't omit this ingredient all together.
• Avocado oil spray: use another neutral tasting cooking spray, or another neutral oil and brush it on the tortillas.
• Mayonnaise: you can omit and use all yogurt.
• Nutritional yeast: you can omit if you don't have, but I personally love it.
• Chicken thighs: I prefer chicken thighs as they are more forgiving and moist than chicken breast. But you can use chicken breast (boneless, skinless) if you prefer.
• Chicken broth: you can use water instead. If you don't want to open a carton of broth, try Better Than Bouillon, I like keeping this on hand for times like this.

Tips

• Check the tostadas: to be sure they don't go from browned to burnt, check on them after four to five minutes to be sure.
• Create smaller tostadas: personally, I prefer the tostadas on the smaller size to be able to eat them easily. When they're large, they're a bit more difficult to eat.
• Sprinkle more seasoning: I like adding a little more to the chicken once its on the tostada. Also, when you're coating the tortillas, add a good pinch and rub it in well with your hands.

Prep Ahead

You can easily prep certain parts of these cool ranch chicken tostadas ahead to save time.

The tostadas can be crisped partially ahead and then topped with cheese and toasted right before serving.

The chicken can be cooked in advance and then reheated before assembling.

And also the dry spice blend can be made ahead and stored away until needed, as well as the ranch yogurt sauce.

Does this taste exactly like cool ranch?

I hope you love these cool ranch chicken tostadas as much as we do.

The taste is great, although not exactly the same as cool ranch (because I think that's impossible to do without using other flavour enhancers). But, it still gives you all the ranch flavour and vibes and these are just so fun to make and enjoy.

And if you love these tostadas, be sure to try my salmon tostadas next!

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here's what you'll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don't make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, Primal Kitchen, or Sir Kensignton's.

Avocado Oil Spray:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Instant Pot

The Instant Pot has become a staple appliance for me over the years because of its convenience and ease of use.

I used to be quite scared of the thought of using a pressure cooker, but with the Instant Pot, it's much safer and not at all scary to use.

Cooking shredded chicken in the Instant Pot is a game changer. It's just so hands off and easy, which is exactly what you want for a quick weeknight meal like this shredded cool ranch chicken.

This is the Instant Pot I have and have used for the past eight years!

Other Taco Recipes To Try

I could eat tacos every day. So here are some other amazing taco recipes to check out!

• Salmon Tacos with Mango Salsa
• Jerk Shrimp Tacos
• Crispy Oven Baked Shredded Chicken Tacos
• Thai Red Curry Salmon Tacos
• Instant Pot Pork Carnitas
• Al Pastor Salmon Tacos
• Instant Pot Shredded Chicken Tacos
• Paleo Coconut Crusted Fish Tacos
• Vegan Roasted Cauliflower Tacos
• Breakfast Tacos with Eggs and Salsa Verde
• Easy Air Fryer Chicken Taquitos

Are you ready to make these? Let's get to it!

If you make these cool ranch chicken tostadas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.