Chicken 'Nachos' Salad

Prep Time
Cook Time
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


  • 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


Tips & Variations

No special items needed.

1 Reviews


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.


review by:
(6 Jul 2015)

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