BBQ Chicken Nacho Salad

In This Recipe

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Ingredients

• 1 cup BrightFarms® Sunny Crunch®, shredded 
• Nonstick olive oil cooking spray 
• 6 oz. (about 1 1/4 cups) cooked, shredded chicken 
• ¼ cup lower sugar, reduced sodium barbecue sauce, divided 
• 8 oz. (about 8 cups) organic blue corn tortilla chips 
• ¾ cup no salt added pinto beans, drained and rinsed 
• ½ cup fresh or thawed sweet corn kernels 
• ¾ cup natural shredded sharp cheddar cheese or shredded plant-based cheese 
• 1 cup quartered cherry tomatoes 
• 1 cup BrightFarms® Sunny Crunch®, shredded 
• ¼ cup chopped green onion tops 

Recipe preparation

1. Pre-heat broiler to low. 
2. Layer large rimmed baking sheet with non-stick foil; coat with cooking spray. 
3. In a small bowl, stir cooked chicken with 2 tbsp barbecue sauce until coated; set aside. 
4. Arrange half of tortilla chips on baking sheet. Layer with half of the chicken, beans, corn and cheese. 
5. Repeat second layer with remaining tortilla chips, chicken, beans, corn and cheese. 
6. Place under broiler, 8-10 minutes, or until cheese has melted. 
7. Garnish with tomatoes, BrightFarms® Sunny Crunch® and green onions. 
8. Drizzle with remaining barbecue sauce and serve.