White Barbecue Chicken Nachos
Tangy Corn Coleslaw
Ingredients
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cubed
- 1½ cups white barbecue sauce, divided
- 1 (13-oz) pkg tortilla chips
- 1 (8-oz) pkg shredded colby-Jack cheese
- ½ cup sour cream
- 3 Tbsp water
Instructions
- Preheat oven to 400°F. Melt butter in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes or until done. Add ¾ cup barbecue sauce; toss.
- Spread chips on a lightly greased large rimmed baking sheet. Top with saucy chicken and cheese. Bake 8 to 10 minutes or until cheese melts.
- Meanwhile, stir together sour cream and water in a bowl; drizzle over nachos along with remaining barbecue sauce, if desired.
Side Dish Ingredients
- 1 (16-oz) pkg tri-color coleslaw mix
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp mayonnaise
- 1 Tbsp honey
Side Dish Instructions
- Stir together all ingredients in a large bowl until blended. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
722
|
163
|
885
|
| Fat (g) | 40 | 9 | 49 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 47 | 21 | 68 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1102 | 48 | 1150 |
Kid-Friendly Meal Plan
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