caesar salad nachos with rotisserie chicken
(1 rating)
any kind of leftover chicken works for this recipe but rotisserie is a good choice because it's always very flavorful it moist.
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(1 rating)
Ingredients For caesar salad nachos with rotisserie chicken
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1 gallon peanut or vegetable oil
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1/2 cup olive oil
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1/2 cup grated parmesan
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1/4 cup mayonnaise
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2 tablespoons fresh lemon juice
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2 teaspoons minced garlic
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2 teaspoons each anchovy paste, dijon mustard, worcestershire sauce, and tabasco sauce
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salt and black pepper to taste
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10 flour tortillas, 6 inch size
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2 cups chopped rotisserie chicken
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1 cup shaved parmesan, divided
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3 cups shredded romaine lettuce
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1 cup diced tomatoes
How To Make caesar salad nachos with rotisserie chicken
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1heat peanut oil in a 7 to 8 quart pot over high heat until it registers 375° on the candy/deep Fry thermometer.
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2For the dressing, whisk together olive oil, grated Parmesan, mayonnaise, lemon juice, garlic, anchovy paste, Dijon, Worcestershire and Tabasco. Season with salt and pepper; preheat broiler with rack 6 to 8 inches from element.
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3For the chips, cut tortillas into six wedges each and Fry in six batches until light golden brown, about 1 1/2 minutes per batch. Transfer chips to a bowl using a slotted spoon, toss with salt to season, then transfer to a clean baking sheet while frying remaining tortillas
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4toss the chicken with 1/3 cup dressing. In another bowl, toss lettuce with 3 tablespoon dressing. Top fried tortillas with 1/2 cup shaved Parmesan, some of the remaining dressing, chicken, and remaining shaved Parmesan.
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5Broil nachos until cheese melts, about two minutes, then top with dressed lettuce and tomatoes; serve at once. Makes eight servings
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