Big Back Chicken Caesar Salad Nachos

Big Back Chicken Caesar Salad Nachos

Ingredients

For the Chicken

▢2 chicken cutlets

▢1½ tablespoons olive oil divided

▢2 tablespoons Cajun seasoning or to taste

For the Nachos

▢8 ounces tortilla chips

▢4 cups shredded Italian cheese blend

▢2 green onions sliced

▢¼ cup shredded Parmesan cheese

▢1 teaspoon black pepper

For the Caesar Salad

▢1 romaine heart finely shredded

▢1 cup Caesar salad dressing

▢¼ cup shredded Parmesan cheese

▢1 lemon divided

Instructions

Prep the Chicken:
In a bowl, toss chicken cutlets with 1 tablespoon olive oil and Cajun seasoning until evenly coated.

Cook the Chicken:
Heat the remaining oil in a skillet over medium heat. Cook chicken for 3–4 minutes per side until fully cooked. Remove from heat and let rest on a cutting board.

Chop the Chicken:
Once cool enough to handle, dice the chicken into ½-inch cubes.

Assemble the Nachos:
Preheat your oven to 375°F (190°C). Spread tortilla chips on a rimmed baking sheet. Sprinkle with half the Italian cheese blend, then add the diced chicken and green onions. Top with the rest of the Italian cheese, Parmesan, and black pepper.

Bake:
Place the sheet in the oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling.

Make the Caesar Salad:
While the nachos bake, finely slice the romaine heart and toss with Caesar dressing. Squeeze half a lemon over it and toss again. Add ¼ cup shredded Parmesan to finish.

Serve:
Remove nachos from the oven and transfer to a large serving platter. Pile the Caesar salad on top and garnish with extra Parmesan and lemon wedges. Serve immediately and enjoy!