Spicy Pulled Chicken and Bean Nachos by Jo Wilcox

Serves 4 

• 1 tablespoon olive oil 
• 1 small onion, finely diced 
• 1 ½ cups roast shredded chicken 
• 1 x can mild chilli beans 
• 1 can whole peeled tomatoes 
• 1-2 teaspoons Colman’s English Mustard 
  
  
• 4 servings corn chips 
• 1 avocado, finely diced  
• 8-10 cherry tomatoes, quartered  
• ¼ cup finely diced red onion
• 2-3 tablespoons olive oil 
• Sea salt and cracked pepper
  
  
• 1 cup sour cream 
• 1-2 teaspoons Colman’s English Mustard 
• A squeeze of lemon or lime juice
• Small bunch coriander to serve  

Heat the oil in a medium saucepan and sauté the diced onion for 2-3 minutes until soft. Add the shredded chicken, chilli beans, chopped tomatoes and mustard and simmer for 5-8 minutes until thick and saucy. 

Combine the chopped cherry tomatoes, diced avocado and finely diced red onion, drizzle with a little olive oil and season well. Combine the sour cream, mustard, then squeeze over lemon juice, mix well.  Arrange the corn chips in a bowl and spoon over the spicy chicken and beans, top with avocado salsa. Drizzle with the mustard sour cream and top with a few sprigs of fresh coriander.