Chicken Nachos Salad


  • 250g light sour cream
  • 1 large barbecue chicken
  • 230g packet corn chips
  • 1 avocado, diced
  • 1 cup enchilada sauce
  • 1 cup small fresh coriander sprigs


Place sour cream and 2 tablespoons warm water in a small bowl. Stir until smooth and combined.

Meanwhile, remove and discard skin and bones from chicken. Thickly shred chicken.

Place a layer of corn chips on a serving platter or dish. Arrange 1/3 of chicken, sour cream mixture, avocado, sauce and a few coriander sprigs on platter. Repeat layering with remaining ingredients and finishing with coriander sprigs. Serve.

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