Pulled Chicken Nachos, Tomato & Bean Salsa with a Smoked Paprika Yogurt


by Papri



Prep Time: 15 minutes
Cooking Time: 5 – 10 minutes
Serves: 6


* Pulled Chicken *
2 boneless chicken breasts, cooked and shredded
2 tablespoons Taco seasoning (refer to notes)
1 tablespoon Brown’s smoked yogurt
1 small onion, thinly sliced
Salt to taste

* Tomato & Bean Salsa *
1 large tomato, finely cubed
1 cup red kidney beans
1 cup sweetcorn
1 tablespoon lemon juice
1 teaspoon chilli flakes
1 teaspoon salt
Handful cilantro, finely chopped

* Smoked Paprika Yogurt *
1 cup Brown’s smoked yogurt
½ teaspoon paprika
Salt to taste

* To Serve*

1 Browns chilli chive cheese, grated
Handful chives, finely chopped
1 large avocado, sliced
Sliced green chillis

1. Combine all ingredients separately for the pulled chicken, tomato & bean salsa, smoked paprika yogurt and set aside.
2. Line a large sheet pan with nachos, place pulled chicken over, followed by the salsa & top with grated chilli chive cheese. Bake in the oven at 200C for about 5-10 minutes, until cheese has melted.
3. Top with smoked paprika yogurt, chives, avocado & sliced green chilli & eat!

* Cooking Notes *
• To cook the chicken, I boil the breasts in salted stock water to season the chicken. Once cooked, they’ll be soft and will shred really easily.
• You can buy ready taco seasoning mixes from the supermarket but for a fresh one, combine the following: 2 teaspoons chilli powder, 2 teaspoons dried oregano, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon celery salt.


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