Nacho Chicken Cutlets

(from castro15’s recipe box)

Categories: Mexican


  • 1 cup grape tomatoes, halved
  • 1 small heart romaine lettuce, chopped
  • 1/4 small red onion, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped, plus more for topping
  • 1/4 tsp grated lime zest, plus 1 tbsp lime juice
  • Kosher salt and black pepper
  • 8 thin-cut chicken breasts
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 1 cup grated cheddar
  • 1/4 cup plain Greek yogurt
  • 2 oz. chili-lime tortilla chips, lightly crushed


  1. Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.

  2. Toss the chicken with the chili powder and a pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.

  3. Combine the yogurt and 1 tbsp water in a small bowl. Stir in the lime zest and a pinch of salt.

  4. Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.

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