Chicken nachos with cucumber salsa

By admin
13 June 2012

Preparation time: 10 minutes

Cooking time: about 20 minutes

Serves 4-6


¼ cucumber, diced

1 big tomato, seeded and diced

½ small red onion, finely chopped

1 red chili, chopped (optional)

fresh coriander, chopped


4-6 chicken breasts, cut into strips

30 ml (2 T) Cajun spice

15 ml (1 T) butter

5 ml (1 t) olive oil

1 can (410 g) of chopped tomato and onion mix

1 small packet of nachos chips

125 ml (½ c) Cheddar cheese, grated

125 ml (½ c) mozzarella cheese, grated

1 avocado, mashed with 10 ml lemon juice, salt and freshly ground pepper (optional)


Mix the cucumber, tomato, onion, chilli and coriander together.

Cover with clingfilm and refrigerate.


Season the chicken strips with the Cajun spice and flash-fry in melted butter and olive oil.

Add half of the tomato mix and simmer on low heat for 5 minutes, then add the rest of the tomato mix and simmer for another 5 minutes.

Arrange half of the nachos on a microwaveable plate. Spoon half of the chicken mixture over, followed by half of the salsa.

Repeat with another layer.

Top with the cheese and heat it in the microwave until the cheese melts.

Serve with the avocado mash.

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