Salade Nachos au poulet BBQ

In collaboration with
Caroline Savard, Wooloo

2-4 Portions
15 min Prepping
30 min Cooking
Recipe Easy


  • 5 cups (1,250 ml) Boston lettuce
  • 1/2 cup (125 ml) cherry tomatoes, halved
  • 1 handful cilantro, to taste
  • 1/2 can black beans, drained and rinsed
  • Homemade or store-bought ranch dressing
  • 1/2 cup (125 ml) yellow cheese, grated
  • Tortilla chips, to taste
  • Optional toppings: yogurt, sour cream, avocado, guacamole, lime, salsa, hot peppers, black olives


Click the steps to erase them.

  1. Grill chicken breasts for 12 minutes per side or bake at 350°F (180°C) for 35–45 minutes. Once cooked, thinly slice chicken and set aside.
  2. In large salad bowl, mix lettuce, tomatoes, cilantro, black beans, and grated cheese. Add salad dressing and mix well.
  3. Top with tortilla chips, yellow cheese, and roasted chicken. Add choice of toppings to customize salad to taste. Serve immediately.