Many supermarkets charge more for chicken tenders than for skinless, boneless breasts. So choose whichever is the least expensive. Or, save money on these Chicken Nachos by purchasing cooked chicken from the deli.
4 Tbsp butter or margarine
1/2 lb chicken tenders, cubed
1/2 tsp salt
1 (16-ounce) package tortilla chips
1 (16-ounce) bottle ranch dressing
8 oz shredded Monterey Jack cheese
1 (3.8-ounce) can sliced black olives, drained
1 medium tomato, diced
1/4 cup chopped green onions
1/4 cup pickled jalapeño slices (optional)
Heat butter in a large skillet over medium-high heat. Add chicken and salt. Cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Drain on paper towels.
Preheat oven to 400°F. Layer chips on an ovenproof platter. Layer chicken over chips. Spoon the dressing over chicken.
Sprinkle cheese, then olives, tomato, green onions and jalapenos over the chicken layer.
Bake nachos until cheese is melted, about 10 minutes.
Chicken Nachos tip: Save cooking time by preparing this appetizer on a large microwave-safe serving platter and microwaving on HIGH for 3 minutes, or until the cheese is melted.