Nacho Chicken Salad

Nacho Chicken Salad

Bored of your everyday salads? Spice things up with this deliciously filling Mexican nacho chicken salad.

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Prep Time: 10

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Cook Time: 75

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Serves: 8

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Difficulty: easy

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  • 300 g nachos

For the Chicken

  • 30 ml olive oil
  • 2 tbsp Robertsons Spicy Shisanyama
  • 1 whole chicken
  • 300 g nachos

For the Sauce

  • 15 ml olive oil
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • 1/2 green chilli chopped
  • 2 tbsp Robertsons Spicy Shisanyama
  • pinch Robertsons cayenne pepper
  • 1/2 cup tinned tomatoes
  • salt to season

For the Salsa

  • 125 g cherry tomatoes chopped
  • 2 red peppers diced
  • 1 red onion chopped
  • 1 avocado chopped
  • handful fresh coriander chopped


  1. Preheat the oven to 200 degrees Celsius.

  2. Combine the olive oil and Robertsons Spicy Shisanyama together in a small bowl. Rub the chicken with the spice rub mixture.

  3. Roast in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.

  4. Pull the chicken apart with 2 forks.

  5. Heat the olive oil in a large frying pan over medium high heat. Fry the onion, garlic and chilli for 5 minutes or until softened.

  6. Add the chicken, Robertsons Spicy Shisanyama and Robertsons Cayenne Pepper and tomatoes and fry for 5-7 minutes. Season with salt. Remove from the pan and set aside.

  7. For the salsa- combine the red pepper, red onion, avocado and cherry tomatoes together in a medium sized bowl.

  8. Serve the chicken with the salsa and nachos. Serve with fresh coriander and crunchy salad.