Mini Chicken Nachos

Ingredients

• 1 large Spanish onion, sliced thin
• 1/2 tsp ground cumin
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 2 cups shredded cooked chicken breast
• 1/2 cup reduced-sodium chicken stock (gluten free if needed)
• 1/4 cup chopped fresh cilantro
• 1 Tbsp fresh lime juice
• 24 baked round corn chips (gluten free if needed)
• 1 cup shredded Romaine lettuce
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1 cup chopped ripe tomatoes
• 1/2 cup chopped fresh pineapple
• 1/2 avocado, sliced thin
• 2 radishes, sliced thin
• 2 jalapeño peppers, sliced thin
• 2 limes, cut into wedges
• 1/2 cup nonfat plain Greek yogurt (gluten free if needed)
• Hot sauce (optional)

Preparation

• Lightly coat a skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and cook, stirring, for 2 minutes, or until the onion is translucent. Add garlic, cumin and paprika and stir. Add the shredded chicken and stir. Add the stock. Raise the heat to high and bring to a boil. Add cilantro and lime juice and cook for 1 minute.
• Remove from the heat and stir well. Cover and set aside for 10 minutes.
• Top each chip with a tablespoon of chicken mixture and desired toppings. Serve immediately.

Nutrition Facts

Serving size: 3 chips

Per Serving: Calories: 161, Fat: 5g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 138mg, Carbohydrates: 11g, Fiber: 2g, Protein: 17g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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