Asian Chicken Nachos

Asian Chicken Nachos
Authored By Chef Sarah Steffans 0 Comment(s)

Asian Chicken Nachos

Serves 6



 1 4-ounce bag of grain-free tortilla chips such as Siete brand

2 cups grated extra sharp cheddar cheese

1 cup shredded cabbage or kale (or a mix of both)

4 radishes, sliced

1 jalapeno, sliced

8 ounces cooked chicken breast, shredded

10 cilantro sprigs, chopped

1 lime, cut in wedges

Hot sauce



 Preheat your oven’s broiler.

 Line a baking tray with parchment paper.

 Empty the entire bag of chips and layer evenly on the parchment paper, followed by half of the cheese and half of the cabbage or kale and heat under the broiler for 1.5 minutes, careful not to burn.

 Remove from the oven and layer with the remaining cheese and cabbage or kale.

 Layer with sliced radishes, jalapeno, cilantro and garnish with lime wedges and hot sauce.

 Place back under your broiler for about 30 seconds, just until the cheese begins to melt.

 Serve immediately. 





Calories: 254

Carbs: 24

Net Carbs: 14

Protein: 18

Fat: 10



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