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If you haven’t tried my viral Chicken Caesar Salad Nachos—now is the time!
In this recipe tortilla chips are topped with cajun seasoned chicken and our favorite Italian inspired cheese blend and baked until bubbly. It’s all topped off with a finely shredded Caesar salad for the perfect snack or dinner!
Ingredients for Caesar Salad Nachos
- Chicken: Use chicken breasts or chicken cutlets in this recipe. I season with cajun seasoning but blackened seasoning works too.
- Tortilla Chips: Use plain salted (unflavored tortilla chips).
- Cheese: Any Italian blend, including pre-grated cheese, works well.
- Lettuce: Romaine lettuce is crisp, fresh, and holds up well to the warm nachos.
- Dressing: If time allows, make my shortcut Caesar salad dressing—the flavor is much better than bottled dressing.
Tips for Great Nachos
- You can replace Cajun chicken with rotisserie chicken or any leftover cooked chicken.
- Instead of shredding your cheese, you can use pre-shredded cheese and swap the Italian blend for pizza mozzarella if you prefer.
- To save time, use a Caesar salad kit – it includes the dressing and lettuce. If your kit has bacon bits, add them to the nachos before baking!
- If you don’t enjoy spicy food, feel free to season the chicken with any spices you like.
Craving Caesar Salad?
Chicken Caesar Salad Nachos
This Chicken Caesar Salad Nachos recipe is a simple yet delicious twist on classic nachos. The refreshing Caesar salad pairs perfectly with the nachos, making it great for a quick meal or fun appetizer. It brings together familiar flavors in a tasty new way!
Equipment
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
- Preheat the oven to 375°F.
- Combine the chicken cutlets, 1 tablespoon olive oil, and cajun seasoning. Toss well to coat.
- Heat the remaining olive oil in a medium skillet over medium heat. Add the chicken and cook for 3 to 4 minutes on each side, or until fully cooked. Transfer the chicken to a cutting board and let it cool.
- Once cool enough to handle, cut the chicken into ½-inch cubes.
- Spread tortilla chips onto a rimmed baking sheet. Top with 2 cups of the Italian cheese blend, chopped chicken, green onions, the remaining 2 cups of italian cheese blend, Parmesan cheese and pepper. Bake for 8 to 10 minutes or until the cheese is melted and bubbly.
- While the nachos are cooking, prepare the Caesar salad. Thinly slice the romaine heart and place it in a large bowl. Add the dressing and squeeze half of the lemon over the top. Toss well to coat.
- Remove the nachos from the oven and transfer to a serving plate. Top with the caesar salad and Parmesan cheese. Serve with lemon wedges on top.
Nutrition Information
Calories: 784 | Carbohydrates: 33g | Protein: 32g | Fat: 59g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 118mg | Sodium: 1245mg | Potassium: 438mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3425IU | Vitamin C: 12mg | Calcium: 647mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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So good. Going in the rotation.
So glad you loved them Lauren!