Grilled Chicken Nacho Salad

Grilled Chicken Nacho Salad

Grilled Chicken Nacho Salad
My friend, Pat A., inspired me to create this recipe after she served us a white bean nacho appetizer she cooked on the grill for our girl’s night. I was intrigued with the idea of grilling a plate of nachos and boy were they good! I have made it a little healthier with homemade tortilla chips and more substantial with the addition of rotisserie chicken and homemade guacamole. Eating it as a salad gets a green side on the plate and it’s fun to eat!
    Servings
    4people
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    Servings
    4people
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 (6-inch) corn tortillas
    • 1tablespoon olive oil
    • 1 avocado
    • 1teaspoon sea salt, divided
    • 3tablespooon fresh cilantro, chopped, divided
    • 1 jalapeno pepper, seeded and minced, divided (optional)
    • 1/2 tomato, seeded and chopped
    • 1 lime, juiced
    • 1 tomatoes, seeded and chopped
    • 1tablespoon extra-virgin olive oil
    • 1 clove garlic, minced
    • 1cup shredded Mexican cheese blend
    • 1 (15-ounce) can white beans, rinsed and drained
    • 1 small red onion, finely chopped
    • 2cups chopped rotisserie chicken
    • 1 head romaine lettuce, chopped
    • 1cup Greek yogurt
    Instructions
    1. Preheat oven to 400 degrees F. Cut each tortilla into 8 wedges.
    2. Place tortilla wedges on a baking sheet, brush both sides with olive oil and sprinkle with salt. Cook tortilla wedges for 5 minutes, flip, and cook an additional 3-5 minutes or until lightly brown and crispy. Remove from oven.
    3. While tortillas chips bake, preheat grill to medium heat for 10 minutes.
    4. While tortillas chips bake, preheat grill to medium heat for 10 minutes.
    5. For guacamole: mash avocado in a small bowl, add ½ teaspoon salt, 2 tablespoons chopped cilantro, ½ jalapeno, minced (if using), ½ tomato, chopped, and the lime juice. Mix thoroughly. Set aside.
    6. For salsa: combine 2 chopped tomatoes, ½ teaspoon salt, 1 tablespoon cilantro, ½ jalapeno, minced (if using,), the olive oil and the minced garlic cloves in a small bowl. Set aside.
    7. To assemble the nachos: Spread ½ of tortilla chips on a pizza stone or baking sheet. Sprinkle 1/3 the cheese on top of chips. Layer ½ beans, ½ red onion, ½ chicken, 1/3 cheese on top of chips. Top with rest of tortilla chips, another layer of the beans, chicken and onion and the last 1/3 of cheese.
    8. Place the stone, grill tray, or baking sheet on the grill, close the lid and cook for about 5-7 minutes. Continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more. Check once to make sure to not overcook
    9. To serve: divide romaine lettuce evenly on 4 dinner plates, top with chicken and nacho mixture, add guacamole, salsa, and greek yogurt.
    Recipe Notes

    *I sometimes use my Misto oil spray which has olive oil in it or a coconut oil spray (from Trader Joe’s) in place of brushing the tortillas with olive oil.

    Instead of grilling, you could bake in the oven. Preheat oven to 400 degrees. Assemble as directed then place in oven for 10-12 minutes, until cheese is melted.

    This could easily be made vegetarian by omitting the chicken.

    Sometimes my family likes to eat the nachos and chicken separately from the romaine lettuce, preferring to have the lettuce as a side salad.

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