Prep: 10 minutes
Grill: 10 minutes • Serves: 6
1-1/2 cups chopped roasted chicken breast
2 cups shredded Mexican blend cheese
1/4 cup chopped red onion
1/4 cup sour cream
1-1/2 teaspoons fresh lime juice
1 teaspoon adobo seasoning
1 Roma tomato, chopped
1/2 large avocado, chopped
2 cups classic coleslaw mix
1/4 cup drained pickled jalapeño slices
1.Prepare outdoor grill for direct grilling over medium heat.
2.On work surface, overlay 2 (12 x 20-inch) sheets nonstick aluminum foil; crimp edges to form a “boat.” Evenly spread tortilla chips over foil; top with chicken, cheese and onion. Grill, covered, 8 minutes or until cheese melts.
3.In medium bowl, whisk sour cream, lime juice and seasoning. Add tomato, avocado, coleslaw and jalapeño; toss to combine. Top nachos with coleslaw mixture.
Approximate nutritional values per serving:
438 Calories, 25g Fat (9g Saturated), 69mg Cholesterol, 673mg Sodium,
34g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 22g Protein
Dietitian’s Dish Tip(s):
> Prep time can be cut down greatly by cooking up meats in larger batches and using them in various recipes.