Chicken Bacon Ranch French Fry Nachos

  • Prep + Cook Time
    40 Minutes
  • Servings
Where to Buy


  • 1 package (4 count) Georges Farmers Market Chicken Breast
  • 2 tablespoons neutral flavored oil
  • 6 tablespoons Hidden Valley Ranch Dry Seasoning Mix, divided
  • 1 (28 ounce) package frozen French Fries, cooked according to package directions
  • 8 slices cooked bacon, chopped
  • 3 cups shredded Colby jack cheese
  • Pico de Gallo (recipe below)
  • 1/2 cup frozen corn, thawed
  • 1 cup shredded lettuce
  • 1/4 cup thinly sliced scallions
  • 1 cup Hidden Valley Ranch Original Ranch Dressing

For the Pico de Gallo

  • 4 plum tomatoes, diced
  • 1/2 medium red onion, finely diced
  • 1 jalapeno, seeded and minced
  • 3 tablespoons finely chopped cilantro
  • 1 lime, juiced
  • Kosher salt


    1. In a large mixing bowl or Ziploc bag, combine chicken with oil and 4 tablespoons ranch seasoning mix.  Toss to evenly coat.  In a 425°F preheated oven, cook chicken on an aluminum-foil lined baking sheet sprayed with nonstick cooking spray until chicken reaches an internal temperature of 165°F, approximately 20 minutes.  Let chicken rest for 5 minutes and then chop into bite-sized pieces.
    2. Lower oven temperature to 350°F.  Toss cooked fries with the remaining 2 tablespoons ranch seasoning mix.  Place on an aluminum-foil lined baking sheet and top with half of the shredded cheese.  Scatter chicken, bacon, and corn on top and then sprinkle on remaining cheese.  Bake until the cheese is fully melted.
    3. Top French Fry nachos with Pico de Gallo, lettuce, and scallions.  Drizzle generously with ranch dressing.


    For the Pico de Gallo

    • Combine tomatoes, onion, jalapeno, and cilantro in a small mixing bowl.  Add the juice of ½ the lime and season with Kosher salt.  Taste and add the juice of the other ½ of lime if needed.  Let sit for 30 minutes to allow flavors to meld.

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