Steps

• To start, cut the cherry tomatoes into very small pieces and put them in a large bowl

• Next, chop half an onion into small cubes (brunoise) and add them to the cherry tomatoes in the bowl

• Similarly, chop the fresh parsley and add it to the bowl with the cherry tomatoes and onion

• Then, squeeze half a lemon into the bowl and mix everything together. In other words, you have created the so-called “pico de gallo”. Add a pinch of salt and set aside

• Next, cut a ripe avocado in half, remove the seed and skin, and reduce the flesh into pieces

• In a large bowl, combine the avocado flesh, a generous drizzle of extra virgin olive oil, and the juice of half a lemon. Finally, mash with a fork to create a cream. Don’t worry if some chunks remain, as they will provide your sauce with excellent flavor and texture as a result

• Add half a chopped onion, a few diced cherry tomatoes, and a pinch of salt. Mix everything again, and in doing so, you have obtained your sauce similar to guacamole

• To create sour cream, simply add the juice of half a lemon to the cooking cream, stir, and refrigerate to let it thicken a bit

• In a non-stick pan, roast the chicken breast slices, adding a pinch of salt on both sides. Then, cut the chicken slices into strips and set aside

• Take a baking tray and line it with parchment paper. Place a layer of tortilla chips on the bottom and cover with sliced cheese. Repeat this step at least twice, concluding with the final layer of cheese

• Cook in the air fryer for 10 minutes at 320°F until the cheese melts

• As a final step, you can complete the assembly of your nachos! On a plate, place the tortilla chips with melted cheese and sprinkle with avocado sauce, sliced chicken, and pico de gallo. Finally, garnish with sour cream and some slices of jalapeño peppers