Nacho Chicken Cutlets

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1 cup grape tomatoes, halved (or quartered if large)

1 small heart romaine lettuce, chopped

1/4 small red onion, thinly sliced

1/2 cup fresh cilantro, roughly chopped, plus more for topping

1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice

Kosher salt and freshly ground pepper

8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)

1 teaspoon chili powder

2 tablespoons extra-virgin olive oil

1 cup grated reduced-fat cheddar cheese (about 4 ounces)

1/4 cup nonfat plain Greek yogurt

2 ounces chili-lime tortilla chips, lightly crushed


  1. Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.
  2. Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.
  3. Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.
  4. Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.