Chicken Nachos with Feta and Siracha

Chicken Nachos

Chicken Nachos with Feta and Siracha – 2 servings

Cooking Items

  • 1 chicken breast, cooked then diced/shredded
  • 1 bag of your favorite tortilla chips, I prefer Late July
  • 1 red onion, diced
  • 1/2 cup of Kalamata olives, diced
  • Crumbled feta
  • Siracha
  • 1 Tablespoon, favorite Mexican seasoning, I prefer Penzey’s Spices Salsa and Pico
  • Toppings: Cilantro and Avocado slices


  1. Preheat oven for 400 degrees
  2. Use a medium size pot, fill with water and bring to a boil. Add the 1 chicken breast and boil for 10-15 minutes until it is cooked. Remove the chicken breast and place on a cutting board. When it is cool to handle, dice/shred the chicken and return the the medium size pot. Add 1 Tablespoon of your favorite Mexican and cook over medium heat making sure that all the chicken is coated in the seasoning.
  3. Use a large cookie sheet and scatter the chips evenly on the sheet. Then top with the cooked chicken and crumbled feta.
  4. Dice a red onion and kalamata olives and add to the chips then sprinkle with salt and pepper.
  5. Put the cookie sheet in the oven and bake for 10-15 minutes.
  6. Remove from the oven, then generously squeeze Siracha over the chips and add your favorite toppings like cilantro and avocado slices. Enjoy!


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