Loaded “Nacho” Chicken Tostada

These Loaded Chicken Nacho Tostadas are a great way to take a popular appetizer and turn it into a main dish.

These easy loaded chicken “nacho” tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.

Perfect for lunch or dinner with a side salad. To make this kid-friendly leave the jalapenos out.

chicken nacho tostadas-5

I made them with grilled chicken but they would also great with leftover chicken.

These easy loaded chicken "nacho" tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.

These easy loaded chicken "nacho" tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.

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Loaded "Nacho" Chicken Tostada

These easy loaded chicken “nacho” tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.

Ingredients:

  • 4 tostada shells
  • 1/4 cup shredded cheddar cheese
  • ½ cup reduced fat shredded Mexican blend cheese (I used Sargento)
  • 1/2 cup mashed avocado (about 1 small)
  • 1 medium lime, halved
  • Kosher salt
  • 1 cup chopped tomato
  • ¼ cup chopped white onion
  • 2 tablespoons chopped cilantro
  • Freshly ground black pepper
  • 7 ounces cooked boneless, skinless chicken breast, cubed*
  • 1/3 cup canned drained black beans, rinsed
  • 1 jalalpeno, sliced thin
  • 2 tbsp sliced black olives

Directions:

  1. In a small bowl, combine the cheeses.
  2. In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
  3. In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
  4. To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.

*I seasoned 1 8 oz breast with 1/8 teaspoon salt and pepper and threw it on the grill pan for 8 to 10 minutes on each side over medium heat.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 tostada

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 8
  • Calories: 299 calories
  • Total Fat: 14.5g
  • Saturated Fat: 5g
  • Cholesterol: 52mg
  • Sodium: 439mg
  • Carbohydrates: 19g
  • Fiber: 5g
  • Sugar: 3g
  • Protein: 24g
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