Shredded Chicken Nachos

Shredded Chicken Nachos


I wanted to whip up something quick for a SuperBowl Party that was dairy free & gluten free. Nachos are so easy to make, I just needed a few adjustments. I left out the cheese because when I eat dairy it causes skin issues, so I try to avoid it completely. I found a soy based sour cream, which is not something I would eat on a regular basis, but for this one time it worked really well and I don’t think anyone else will even notice that it’s dairy free! If you want to avoid soy or are currently doing a sugar detox, try either of the links in the ingredients below for a homemade DF sour cream.

If you’ve never had Wholly Guacamole, it is very accessible at most grocery stores and again, perfect for the convenience factor and is only made with fresh ingredients. If you prefer to make your own guac or want to do slices of avocado instead, those are also great options!

I do not have any gluten allergies or sensitivities that I know of, but my current diet does not involve any grains because I feel better without them and I just couldn’t wait to get my hands on Siete’s new grain free tortilla chips! You can find them at your local Whole Foods Market.

Get creative with your nachos! Use any and all of your favorite toppings!

Shredded Chicken Nachos

Serves: 6 as a snack Prep Time5 minutes, not including –> Cook Time: 1.5 hours for chicken



3 Organic Chicken Breasts or 5 Thighs, shredded

Tofutti Sour Cream or to make your own check out this Coconut based recipe or this Cashew based recipe

1 pack Wholly Guacamole or 2 ripe Avocados

1 bunch Cilantro, rinsed and chopped

Salsa – homemade or any sugar free variety

Red Cabbage (mostly for color, optional)

Black Olives (I didn’t have any when I took these pictures but I would have used them if I did!)

jalapenos (optional, I opt out since I’m not a fan of spicy things)

1/2 C Braggs Apple Cider Vinegar (ACV)

1/4 C Kasandrinos EVOO or Avocado Oil

Seasoning for Chicken: Mix together in a small bowl: 1 tbsp. granulated garlic, 1 tbsp. onion powder, 1/2 tbsp. ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground chipotle peppers, 1 tsp sea salt

1 bag Siete Tortilla Chips – Sea Salt, Lime, or Nacho flavor!img_20170204_125111


Pat Chicken dry with a paper towel. Mix all seasonings together in a small dish and then heavily season both sides of the chicken. In slow cooker, add 1/2 C Apple Cider Vinegar & 1/4 C EVOO or Avocado Oil and then place chicken inside. Cover and cook on low for 1 hour. Flip chicken over and cook for another 30 minutes or until cooked all the way through. Remove chicken and let cool before shredding with 2 forks (easy to do with thighs) or in a food processor for chicken breasts.

Begin assembling nachos. You really can go in whatever order you wish, this was my order of choice:

Siete Lime Tortilla Chips

Shredded Chicken (make sure to spread evenly across chips


Red Cabbage

Dallop of Sour Cream on top

Dallop or two of Guac

If using black olives or jalapenos, sprinkle over top

Garnish with cilantro

*You may also want to have an extra bag of chips on hand!





















*Disclaimer: There are affiliate links in this post which means that if you purchase something by clicking on my link, I will make a small profit. It does not cost you anymore to purchase through my links so I thank you in advance for helping to support my website and nutrition business!