Best Pronto Nacho Salad Recipes

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SHEET PAN GREEK SALAD NACHOS



Sheet Pan Greek Salad Nachos image

These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!

Provided by Nicolemcmom

Categories     Nachos

Yield 8

Number Of Ingredients 21

1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
¼ teaspoon paprika
¾ cup diced Roma tomatoes
¾ cup diced cucumber
¼ cup finely chopped red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper, divided
¾ cup Greek yogurt
1 tablespoon finely chopped fresh dill
¼ teaspoon garlic powder
8 ounces pita chips
1 ½ cups shredded rotisserie chicken
6 ounces feta cheese, crumbled
2 cups shredded romaine lettuce
⅓ cup sliced pepperoncini peppers
¼ cup pitted and sliced Kalamata olives

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  • Bake in the preheated oven for 15 minutes.
  • While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  • Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  • Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  • Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  • Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 22.6 g, Cholesterol 42.8 mg, Fat 18.7 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 914 mg

NACHO SALAD



Nacho Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/2 cup salsa
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper
2 cups crushed corn tortilla chips
1 head romaine lettuce, shredded
6 ounces jalapeno Jack cheese, shredded
6 green onions, chopped
3 Roma tomatoes, chopped
1/2 cup sliced olives
1/2 cup sliced pickled jalapenos, optional

Steps:

  • In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside.
  • Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos.
  • To serve, add some dressing the Mason jars and shake them up!

NACHO SALAD



Nacho Salad image

Make and share this Nacho Salad recipe from Food.com.

Provided by Annacia

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) can tomato sauce
6 cups nacho cheese flavored tortilla chips, slightly crushed
4 -6 cups romaine lettuce, torn
1 -1 1/2 cup chopped tomato
1 large bell pepper, chopped
1/2 medium cucumber, thinly sliced
2 cups mild cheddar cheese, shredded
sliced black olives, well drained
salsa, to taste (optional)
sour cream, to taste (optional)

Steps:

  • In a large skillet cook meat and onion until meat is brown.
  • Drain fat.
  • Add taco seasoning, cook and stir for 1 minute.
  • Stir in tomato sauce.
  • Bring to a boil and reduce heat.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Line individual plates with chips.
  • Spoon beef mix on top on chips.
  • Top with lettuce, tomatoes, bell pepper, cucumber and olives.
  • Sprinkle with cheese.
  • Add salsa and sour cream if desired.
  • Serve.

Nutrition Facts : Calories 327.7, Fat 20.4, SaturatedFat 11.1, Cholesterol 88.7, Sodium 965.5, Carbohydrate 10.9, Fiber 3.4, Sugar 5.4, Protein 26.1

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