Chicken Nachos


Spicy, smoky, crispy, and tender, Tom Leonard’s Executive Chef Michael Luboff’s fool-proof recipe for Salsa Baked Chicken Nachos will surely add some flair to any Mexican fiesta. Serve with a side of Tom Leonard’s guacamole, sour cream, and medium-hot salsa.


  • 1 bag Tom’s Chips
  • 1-1/2 lbs. Boneless Chicken Tenders
  • 1 jar Salsa
  • 1/4 cup Red Onion, thinly sliced
  • 2 cups Mexican Blend Shredded Cheese
  • Tom Leonard’s Salsa Baked Chicken Nachos


  1. For the chicken, toss the chicken tenders with one jar of Tom’s medium salsa and bake in a preheated 350-degree oven for 35 minutes, let cool and then chop and set aside.
  2. For the nachos, preheat the oven to 400 degrees F. Spread chips out on a baking sheet.
  3. Place chopped salsa baked chicken over chips.
  4. Add on the red onion slices.
  5. Sprinkle the cheese on top.
  6. Bake for 5-10 minutes until cheese is melted.
  7. Garnish with black olives, jalapenos, and chopped cilantro to taste