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Nacho Chicken Salad

Nacho Chicken Salad

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Bored of your everyday salads? Spice things up with this deliciously filling Mexican nacho chicken salad.

Preparation time


300 g nachos
For the Chicken
30 ml olive oil
2 tbsp Robertsons Spicy Shisanyama
1 whole chicken
300 g nachos
For the Sauce
15 ml olive oil
1 medium onion chopped
2 garlic cloves chopped
1/2 green chilli chopped
2 tbsp Robertsons Spicy Shisanyama
pinch Robertsons cayenne pepper
1/2 cup tinned tomatoes
salt to season
For the Salsa
125 g cherry tomatoes chopped
2 red peppers diced
1 red onion chopped
1 avocado chopped
handful fresh coriander chopped

Preparation method

Preheat the oven to 200 degrees Celsius.
Combine the olive oil and Robertsons Spicy Shisanyama together in a small bowl. Rub the chicken with the spice rub mixture.
Roast in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.
Pull the chicken apart with 2 forks.
Heat the olive oil in a large frying pan over medium high heat. Fry the onion, garlic and chilli for 5 minutes or until softened.
Add the chicken, Robertsons Spicy Shisanyama and Robertsons Cayenne Pepper and tomatoes and fry for 5-7 minutes. Season with salt. Remove from the pan and set aside.
For the salsa- combine the red pepper, red onion, avocado and cherry tomatoes together in a medium sized bowl.
Serve the chicken with the salsa and nachos. Serve with fresh coriander and crunchy salad.

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