Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon salt
Nachos
- 3-4 large flour tortillas
- Cooking spray
- 1 cup shredded mozzarella cheese
Caesar Salad
- 4 cups romaine lettuce, chopped
- ½ cup Caesar dressing
- ¼ cup grated Parmesan cheese
- 2 tomatoes, chopped
- Croutons (optional)
Instructions
1. Prepare the chicken
- Preheat oven to 400°F (200°C).
- Rub the chicken breasts with olive oil, lemon pepper seasoning, and salt.
- Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through (internal temperature reaches 165°F/74°C).
- Let the chicken cool slightly, then shred or dice it.
2. Make the chalupa chips
- Cut each tortilla into 8 wedges.
- Arrange the wedges on a baking sheet lined with foil. Spray both sides lightly with cooking spray.
- Bake for 3-5 minutes, or until the edges are lightly browned and crispy.
3. Assemble the nachos
- On a large baking sheet or serving platter, arrange the baked tortilla wedges.
- Spread a thin layer of Caesar dressing on each wedge.
- Top with shredded chicken and mozzarella cheese.
- Bake for 4-5 minutes, or until the cheese is melted.
4. Assemble the salad
- In a bowl, toss together the chopped romaine lettuce, Caesar dressing, and Parmesan cheese.
5. Finishing touches
- Arrange the lettuce salad in the center of the baked nacho chips.
- Sprinkle chopped tomatoes over the nachos and salad.
- Add croutons for extra crunch, if desired.
Tips
Customization: Add other favorite nacho toppings like black beans, corn, sliced olives, or pickled jalapeños.
Different Protein: Substitute grilled or rotisserie chicken to save time. Shrimp also works great!
Make-ahead: Prepare the chicken and chalupa chips ahead of time for quick assembly later.
