BBQ Chicken Nacho Salad
COOK TIME:25 Min.
SERVES:8
Whether its game day or just a regular school day, this recipe is sure to be a crowd pleaser! It’s hearty, nutritious, and a one-pan meal, this recipe is sure to get on your weekly rotation.
This recipe was contributed by Beth Stark, RDN, LDN; a PA-based registered dietitian nutritionist specializing in nutrition and culinary communication.
Ingredients
- 1 cup BrightFarms® Sunny Crunch®, shredded
- Nonstick olive oil cooking spray
- 6 oz. (about 1 1/4 cups) cooked, shredded chicken
- ¼ cup lower sugar, reduced sodium barbecue sauce, divided
- 8 oz. (about 8 cups) organic blue corn tortilla chips
- ¾ cup no salt added pinto beans, drained and rinsed
- ½ cup fresh or thawed sweet corn kernels
- ¾ cup natural shredded sharp cheddar cheese or shredded plant-based cheese
- 1 cup quartered cherry tomatoes
- 1 cup BrightFarms® Sunny Crunch®, shredded
- ¼ cup chopped green onion tops
Recipe Preparation
- Pre-heat broiler to low.
- Layer large rimmed baking sheet with non-stick foil; coat with cooking spray.
- In a small bowl, stir cooked chicken with 2 tbsp barbecue sauce until coated; set aside.
- Arrange half of tortilla chips on baking sheet. Layer with half of the chicken, beans, corn and cheese.
- Repeat second layer with remaining tortilla chips, chicken, beans, corn and cheese.
- Place under broiler, 8-10 minutes, or until cheese has melted.
- Garnish with tomatoes, BrightFarms® Sunny Crunch® and green onions.
- Drizzle with remaining barbecue sauce and serve.
To amp up the veggies, start with a base of BrightFarms® Sunny Crunch® and layer nacho ingredients on top.
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