Chicken Caesar Salad Nachos

1. Heat Oil: In a large pot, heat peanut or vegetable oil to 375°F over high heat using a candy or deep-fry thermometer.

2. Prepare Caesar Dressing: In a mixing bowl, combine olive oil, grated Parmesan cheese, mayonnaise, lemon juice, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Season with salt and black pepper to taste. Preheat the broiler with the rack positioned 6 to 8 inches from the heat source.

3. Make Tortilla Chips: Cut the flour tortillas into wedges. Fry them in batches until golden brown, about 1 1/2 minutes per batch. Use a slotted spoon to transfer the chips to a bowl, season with salt, and place them on a baking sheet while frying the remaining tortillas.

4. Dress Chicken and Lettuce: Toss the chopped rotisserie chicken with 1/3 cup of the Caesar dressing in a bowl. In another bowl, mix the shredded romaine lettuce with 3 tablespoons of the Caesar dressing.

5. Assemble Nachos: Arrange the fried tortilla chips on a baking sheet. Top with 1/2 cup of shaved Parmesan cheese, a portion of the Caesar dressing, the dressed chicken, and the remaining shaved Parmesan cheese.

6. Broil Nachos: Broil the nachos for about 2 minutes, or until the cheese is melted and bubbly.

7. Serve: Garnish the broiled nachos with the dressed romaine lettuce and diced tomatoes. Serve immediately for the best flavor.

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