Chicken Apple Salad Nachos Recipe

1 hour | Easy Recipe
Lunch, Dinner, Snack, Appetizer, Side Dishes
gluten-free, low-sodium, low-carb, dairy-free



  • 2 whole chicken breasts
  • 2 stalks of celery, diced
  • 1 small shallot, finely chopped
  • 2 tablespoons chopped fresh tarragon
  • 1 cup dried cranberries
  • 1 cup pecan halves, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¾ cup mayonnaise alternative (like Just Mayo)
  • 2 tablespoons tarragon vinegar
  • 2 medium granny smith apples, diced
  • Olive oil


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drizzle the chicken with olive oil and season well with salt and pepper.
  3. Place on a baking sheet and bake for 45 minutes or until fully cooked
  4. Remove from the oven and let cool to room temperature. When the chicken has cooled, shred and place into a large mixing bowl.
  5. Add the celery, shallot, tarragon, cranberries and pecans to the bowl.
  6. In a separate bowl, add in the mayonnaise alternative, vinegar, salt and pepper. Whisk to combine.
  7. Add the dressing to the chicken mixture and stir well.
  8. To assemble, take a Beanitos bean chip then place a slice of apple on top and top with the finished chicken salad mixture.

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