Grilled chicken nacho salad


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 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.


  • 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)


  • 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).

Nutrition (per serving)

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

Kitchen tip

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

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