Lunch: Loaded Chicken Nachos

Combining avocados with sour cream and lime juice creates a zesty, creamy dressing for your nachos.

Ingredients

1/2 ripe avocado
1/4 c. lowfat sour cream
1 c. Cilantro leaves
4 tbsp. fresh lime juice (from 2 limes)
2 c. shredded white meat rotisserie chicken
1 tbsp. extra-virgin olive oil
8 oz. unsalted tortilla chips
6 oz. Monterey Jack cheese
1 c. frozen corn kernels, thawed
4 plum tomatoes, cut into 1/4-in. pieces
1 heart of romaine, shredded

Instructions

Heat broiler. Line a large broiler-proof rimmed baking sheet with nonstick foil.
In a blender, purée avocado, sour cream, 1 ⁄2 cup of cilantro, 2 tablespoons lime juice and 1 ⁄4 cup water until smooth; set aside.
Roughly chop remaining cilantro and transfer to a bowl. Add chicken, olive oil, and remaining lime juice and toss to combine.
Arrange chips in a single layer on the prepared baking sheet. Sprinkle half of cheese, then corn on top. Broil until cheese melts, 1 to 2 minutes.
Scatter chicken and remaining cheese on top and broil until cheese melts, 1 to 2 minutes more. Top with tomatoes and lettuce, then spoonfuls of avocado dressing.

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