Can I offer an easy weeknight dinner option with these loaded chicken satay nachos.
You know those days- the ones where you don’t want to eat properly (I’ve had cereal for dinner more nights than I can count) but know you should but are also lazy and also don’t want to eat something super healthy but don’t want to go balls to wall with deep dish pizza – I’ve got this solution for you.
Before we get into it more- are these really nachos if they don’t have cheese? I say yes – what is a nacho anyway? Stuff on chips. Right?
And this stuff is the most. I did cheat juuuust a bit by using rotisserie chicken breast. I’ve shredded that, mixed it up with some satay marinade, heated it up and topped it with all the Thai goodness from these pulled pork sammies and then drizzled the whole thing with a lotta peanut sauce…recipe adapted from Rosie’s.
The result? I’m not sure you’ll ever miss the cheese again. That’s a bold statement, but I stand by it.
If you also want another bomb nacho recipe that does have cheese, head over to these Korean beef nachos. No regrets either way. In any case, this is the most adult way to nacho I could think of. I mean, there’s greenery so it can’t be so bad…right?
Loaded Chicken Satay Nachos
These loaded chicken satay nachos are anything but cheesy, with satay-spiced chicken, fresh herbs and a peanut sauce drizzle.
Ingredients
- For the chicken:
- 8 ounces rotisserie chicken breast, shredded
- 1/2 yellow onion, about 1/2 cup
- 2 cloves garlic
- 2 TB soy sauce
- 1 tsp coriander
- 1 tsp lemon grass
- 1 tsp chili paste
- 2 TB water
- 1 lime, juiced
- 1 tsp honey
- For the peanut sauce:
- 1/4 cup yellow onion, diced
- 1 red Thai chili
- 1/2 cup creamy peanut butter
- 3/4 cup full-fat coconut milk
- 1 1/2 TB soy sauce
- splash (1/8 tsp) fish sauce
- For the salad:
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1 lime, juiced
- For the rest
- 6 handfuls of tortilla chips
Directions
- Step 1 First make the satay marinade. Place all the ingredients in a blender and puree until smooth. Pour over the shredded chicken and let marinate about 2-3 hours. Set aside.
- Step 2 While the chicken marinates, make the sauce. Put all the spice ingredients in a blender and puree until smooth. Set aside.
- Step 3 Assemble the salad by combining all the ingredients in a bowl and toss until well coated.
- Step 4 Assemble the nachos by heating up the chicken thoroughly. Lay the chips on a serving platter and cover with the chicken, topped by the salad and then drizzled with the peanut sauce. Serve immediately.
