Caesar salad nachos with rotisserie chicken

Lynnda Cloutier


any kind of leftover chicken works for this recipe but rotisserie is a good choice because it's always very flavorful it moist.


★★★★★ 1 vote



  • ·
    1 gallon peanut or vegetable oil
  • ·
    1/2 cup olive oil
  • ·
    1/2 cup grated parmesan
  • ·
    1/4 cup mayonnaise
  • ·
    2 tablespoons fresh lemon juice
  • ·
    2 teaspoons minced garlic
  • ·
    2 teaspoons each anchovy paste, dijon mustard, worcestershire sauce, and tabasco sauce
  • ·
    salt and black pepper to taste
  • ·
    10 flour tortillas, 6 inch size
  • ·
    2 cups chopped rotisserie chicken
  • ·
    1 cup shaved parmesan, divided
  • ·
    3 cups shredded romaine lettuce
  • ·
    1 cup diced tomatoes

How to Make Caesar salad nachos with rotisserie chicken


  1. heat peanut oil in a 7 to 8 quart pot over high heat until it registers 375° on the candy/deep Fry thermometer.
  2. For 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.
  3. For 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
  4. toss 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.
  5. Broil nachos until cheese melts, about two minutes, then top with dressed lettuce and tomatoes; serve at once. Makes eight servings

Printable Recipe Card

About Caesar salad nachos with rotisserie chicken

Course/Dish: Poultry Appetizers

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