Chicken 'Nachos' Salad

15-20m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #19260

May 25, 2015



"Quick and easy to prepare, and such a great salad to share with friends on a summer's night. I found this is a Taste cookbook, but prefer to use cheese (as posted) also well drained and halved olive's or sun dried tomatoes could also be easily added for extra flavours."

Original is 4 servings

Nutritional

  • Serving Size: 1 (276 g)
  • Calories 583.8
  • Total Fat - 31 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 85.9 mg
  • Sodium - 1499.5 mg
  • Total Carbohydrate - 48.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 5 g
  • Protein - 29.5 g
  • Calcium - 447.9 mg
  • Iron - 3 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place sour cream and 2 tablespoons warm water in a small bowl. Stir until smooth and combined.

Step 2

Meanwhile, remove and discard skin and bones from chicken. Thickly shred chicken.

Step 3

Place a layer of corn chips on a serving platter or dish. Arrange 1/3 of chicken, sour cream mixture, avocado, sauce and a few coriander sprigs on platter. Repeat layering with remaining ingredients and finishing with cheese and coriander sprigs.

Step 4

Serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose an enchilada sauce with a mild flavor to avoid overpowering the other ingredients.
  • When selecting an avocado, look for one that yields to gentle pressure and is dark green in color.

  • Substitute sour cream with plain yogurt. This substitution is beneficial as it is lower in fat and provides a healthier option.
  • Substitute the chicken with tofu. This substitution is beneficial as it is a vegan-friendly option that still provides a high-protein meal.

Veggie 'Nachos' Salad Substitute the chicken with a combination of diced bell peppers, zucchini, and mushrooms. Omit the enchilada sauce and replace with salsa. Add a can of black beans, drained and rinsed, for extra protein.



Mexican Street Corn: A delicious side dish to pair with the Chicken 'Nachos' Salad. Mexican Street Corn is a classic Mexican dish that is full of flavor, with a creamy and spicy mayonnaise-based sauce, cotija cheese, and a hint of lime. It's a great way to add a flavorful kick to the salad.


Grilled Shrimp Tacos: A delicious and easy to make dish to pair with the Chicken 'Nachos' Salad. Grilled shrimp tacos are a great way to add a Mexican-inspired flavor to the meal. The shrimp is marinated in a blend of spices and then grilled to perfection. The tacos are topped with a creamy avocado sauce, shredded lettuce, and fresh cilantro for a delicious and flavorful meal.




FAQ

Q: Can I use a different type of cheese?

A: Yes, you can use any type of cheese you like. However, mild cheddar cheese is recommended for the best flavor.



Q: Can I make this recipe with a different type of pasta?

A: Yes, you can use any type of pasta you like. Just make sure to adjust the cooking time according to the pasta package instructions.

1 Reviews

Maito

Chose green enchilada sauce and loved the flavor and uniqueness it gave these nachos. I used left over chicken, so the quantity was a lot less, but it worked out well for us, and the other ingredients really were the stars.

5.0

review by:
(6 Jul 2015)

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Fun facts:

Fun Fact 1: The first nachos were created in 1943 by Ignacio "Nacho" Anaya at a restaurant in Piedras Negras, Mexico. It was named after the nickname of the creator, “Nacho”.

Fun Fact 2: Nachos have become a popular dish in the United States and are often served at sporting events, movie theaters, and other places. In 1994, the Texas House of Representatives even declared nachos the official state snack of Texas!