Chicken and Avocado Nachos
- 18 ounces Tortilla chip
- 12 ounces ( Chicken breasts
- 2 scallions
- 1 can Kidney beans
- 3 tablespoons Corn
- 1 tablespoon vegetable oil
- 1 teaspoon Chili powder
- 2 tablespoons Lime juice
- 7 ounces Cheddar cheese (grated)
- 2 ripe Avocados
- freshly ground peppers
- 2 tablespoons parsley (finely chopped)
Cut the chicken into thin strips and season with salt and pepper. Rinse and drain well the kidney beans and corn. Rinse, clean and thinly slice the scallions.
Heat the oil in a skillet and saute the chicken over medium-high heat until almost cooked through. Reduce the heat, add the beans, corn and chili powder and simmer until the chicken is cooked through and the beans and corn are hot. Remove from the heat and stir in scallions and lime juice. Season with salt.
Heat the broiler. Divide the nachos among 4 heatproof plates and spoon the chicken mixture over. Scatter cheese over the top and broil until the cheese has melted.
Meanwhile, halve, pit and peel the avocados and cut the flesh into small pieces. Spread on the hot chicken nachos and sprinkle with parsley. Serve immediately.