Baked Chicken Caesar Nachos

Baked Chicken Caesar Nachos are crispy, cheesy, and perfect for scooping up an ice-cold Caesar Salad. Serve as a shareable app or light dinner.

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Main Course

Cuisine Mexican

Keyword gluten free

Method Baking

Servings

Calories 319kcal

Heat a medium-sized skillet over medium-high heat then spray both sides of the chicken breasts with nonstick spray, season with lemon pepper seasoning, and saute until cooked through, 4-5 minutes per side. Let cool slightly, then shred with a fork or your fingers and set aside.
Preheat the oven to 400 degrees.
Line 2 half sheet pans with parchment paper or foil sprayed with nonstick spray. Slice the tortillas into 8 wedges each then spread out onto the prepared baking sheets. Spray the tops of the tortillas with nonstick spray then bake for 3-4 minutes or until the wedges are slightly toasted and just starting to turn golden brown.
Spread ~1 teaspoon Caesar dressing on each of the toasted tortilla wedges then top with shredded chicken and a bit of shedded mozzarella cheese. Bake for an additional 4-5 minutes or until the cheese has melted.
In a medium-sized mixing bowl, toss romaine lettuce with enough Caesar dressing to coat then place in the middle of a serving platter. Surround the lettuce with the baked chicken caesar wedges then sprinkle with chopped tomatoes and serve.