Chicken Nachos
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Chicken Nachos

Submitted by: Dustin Gray

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 1

Chicken Nachos using Spinach leaves instead of corn chips.


    4 oz. cooked chicken

    4 white mushrooms

    2 Thai bird's eye chili pepper

    1/2 tomato

    1 hndfl. baby spinach

    1 oz. mild cheddar cheese

    1 pinch sea salt

    1/4 red bell pepper


Grab a good handful of baby spinach leaves and cover your plate as you would normally with corn chips.

Spread your shredded chicken evenly around the plate.

Slice up one side of your red bell pepper and then cut the slices in half so you have twice as many pieces and spread evenly around the plate.

Chop up the mushrooms and distribute evenly around the plate.

Dice 1/2 a tomato and spread evenly around the plate.

Cut up your two chilies and again spread evenly around the plate so you don't get a clump of hot chilies!

Finely grate your cheese if you haven't already and sprinkle all over the ingredients to get a good coverage for the cheese to melt and bind everything together when it melts.

Put under a grill and depending on how hot it is melt the cheese until it just starts to turn brown.

You will notice the amazing aroma as all the ingredients start to cook together.

Pull it out and crunch some rock salt over it to taste.

These are just the ingredients I had in the fridge at the time and thought, hey I'll use spinach leaves instead of corn chips and it really tastes great, but you could modify this to suit your taste buds.

This is a nice alternative to a chicken salad, and is very tasty.