Cilantro-avocado Sauce:
In a warm, lightly oiled pan, cook chicken breast for 5-6 minutes per side until golden brown. Season with salt and pepper to taste and cut into thin strips.
Preheat the oven to 350 ° F.
On a baking sheet lined with parchment paper, spread a layer of corn chips, add ¼ cup of black beans, ¼ cup of corn, a few strips of chicken and sprinkle with grated cheddar cheese.
Repeat steps to build multiple layers of chips, black beans, corn, chicken and cheese until all toppings have been used.
Bake for 10 minutes so that the cheese is melted and slightly browned.
While the nachos are in the oven, prepare the cilantro-avocado sauce.
Remove the nachos from the oven and top with the cubed avocado, the slices of cucumber and generous spoons of Fontaine Santé Greek Olives Humm. Garnish with fresh cilantro leaves and serve with cilantro-avocado sauce.
Cilantro-avocado Sauce:
Place all ingredients into the bowl of a blender or high-speed mixer and blend until smooth and creamy. Adjust the seasoning to taste.
