Paleo BBQ Chicken Nachos

Tacos, tequila, and nachos are the holy trifecta in my world, and this healthy version of paleo nachos is totally delicious.

Instructions

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings: 4

Author Maya Krampf from WickedSpatula.com

Ingredients

5 oz sweet potato chips
1 lb rotisserie chicken
4 slices bacon cooked and crumbled
1 medium avocado sliced
1 handful Fresh cilantro minced

Date Sweetened BBQ Sauce

1 14.5-oz can tomato sauce (no oil or sugar added)
9 medium deglet dates
1/4 cup apple cider vinegar
2 teaspoons yellow mustard
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon sea salt

Place all of the BBQ sauce ingredients in a medium pot over medium high heat. Bring to a simmer stirring occasionally for 10 minutes. Transfer to a blender and blend until smooth.
To assemble nacho toss the pulled rotisserie chicken with the BBQ sauce. Divide the chips between four plates and top with chicken, crumbled bacon, sliced avocado, and cilantro.

Recipe Notes

The original version of this bbq chicken nachos recipe as pictured included 2 ounces goat's feta cheese sprinkled on top. I've removed it from the recipe since cheese isn't paleo, but if you can tolerate goat cheese, feel free to add it!

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.