Quick Chicken Nacho Salad
A simple and quick salad with cheesy nachos, chicken, lettuce, tomato, cucumber, jalapeños and soured cream.
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Ingredients
- 200 grams tortilla chips
- 100 grams grated cheese
- 4 cooked chicken breasts
- 1 iceberg lettuce
- ½ cucumber
- 100 grams plum tomatoes
- 4 tablespoons soured cream
- 4 tablespoons sliced pickled jalapeños
Instructions
- Preheat the oven to 220 degrees Celsius.
- Put half the tortilla chips into an ovenproof dish and top with half of the cheese. Top with the rest of the tortilla chips, then the rest of the cheese. Put in the oven and bake for around 8-10 minutes, until the cheese is melted.
- Meanwhile, slice the chicken. Chop the lettuce, cucumber and tomato into small pieces.
- Get four bowls and share the chicken, lettuce, cucumber and tomatoes between the bowls. Add a tablespoon of soured cream and jalapeños to each. When the nachos are ready, add a handful to each bowl. You’re ready to serve!
Video
Nutrition Facts
Quick Chicken Nacho Salad
Amount per Serving
Calories
676
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
56
%
Trans Fat
0.04
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
7
g
Cholesterol
178
mg
59
%
Sodium
641
mg
28
%
Potassium
885
mg
25
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
65
g
130
%
Vitamin A
1445
IU
29
%
Vitamin C
10
mg
12
%
Calcium
302
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- For the cooked chicken, use either leftover roast chicken, precooked chicken from a store e.g. rotisserie chicken, or cook your own prior to making the salad.
- If you choose to cook your own chicken, a simple way is to drizzle chicken breasts with olive oil and sprinkle with sea salt and smoked paprika. Put in the oven at 200 degrees Celsius for 20-25 minutes until cooked through.
