Grilled chicken nacho salad

3

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 to 6 servings

Grilled chicken nacho salad

Photo: Erik Putz

This is 'nacho' average dinner. Surprise the kiddos with a crunchy and satisfying take on classic Mexican snack food. It's the perfect weeknight meal.

Ingredients

  • 375 g chicken tenders
  • 1 1/2 tbsp olive oil , divided
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2/3 cup prepared salsa
  • 4 cups shredded romaine lettuce , lightly packed
  • 1 small yellow pepper , diced
  • 1 pint cherry tomatoes , halved
  • 1 cup canned black beans , drained and rinsed
  • 1/4 cup diced red onion
  • 6 cups tortilla chips , preferably Neal Brothers Organic Deep Blue + Flax Tortillas
  • 1 avocado , pitted and sliced (optional)
  • lime wedges , (optional)

Instructions

  • Preheat barbecue to medium-high.
  • Stir chicken, 1½ tsp oil, chili powder, cumin and salt In a bowl. Let stand.
  • Combine salsa and remaining 1 tbsp oil in a large bowl. Add lettuce, pepper, tomatoes, black beans and onion. Toss to combine.
  • Oil grill. Cook chicken, lid closed, flipping halfway, until springy when pressed, 4 to 5 min.
  • Spread tortilla chips on a platter. Top with salad mixture, then chicken and avocado (if using). Serve with lime wedges (if using).

Kitchen tip

Cook chicken in a non-stick frying pan over medium heat until springy when pressed, 5 to 6 min.

Nutrition (per serving)

  • Calories
  • 320,
  • Protein
  • 20 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 13 g,
  • Fibre
  • 7 g,
  • Sodium
  • 499 mg.
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