@kg.kooks puts a fresh twist on a classic with these Chicken Salad Tostadas, loaded with seasoned chicken, crisp veggies, and a creamy, tangy dressing served on crunchy tostadas. 🥗 They're easy to make on the Blackstone and perfect for sharing with family and friends. Ingredients For the Chicken: 2 lbs boneless, skinless chicken thighs 1 tsp garlic powder 1 tbsp Blackstone Dill Pickle Seasoning ½ tsp black pepper 1 tbsp olive oil 1 tbsp cooking oil For the chicken salad: 1 cup frozen corn 1 cup frozen peas and carrots 2–3 jalapeños, diced 2 cups chopped romaine lettuce ½ cup mayonnaise 2 tbsp yellow mustard 2–3 tbsp pickled jalapeño juice Salt and black pepper, to taste For serving: Tostadas Directions 1. Season the chicken thighs with the garlic powder, Blackstone Dill Pickle Seasoning, black pepper, and olive oil. Let the chicken marinate while you preheat the Blackstone griddle. 2. Preheat the griddle to medium heat and add the cooking oil. Cook the chicken until golden brown and fully cooked. 3. While the chicken cooks, add the frozen corn and peas and carrots to another area of the griddle. Cook until heated through and lightly charred. This step is optional but adds extra flavor. 4. Remove the chicken from the griddle and chop it into small pieces. 5. In a large bowl, combine the chopped chicken, corn, peas and carrots, jalapeños, romaine lettuce, mayonnaise, mustard, pickled jalapeño juice, salt, and black pepper. Mix until well combined. 6. Refrigerate for about 30 minutes, or until chilled. 7. Serve on crispy tostadas and enjoy! #blackstone #blackstonegriddle #outdoorcooking #blackstonerecipe #tostadas