Fat-free or reduced-fat sour cream (optional garnish)
Salsa (optional garnish)
Preheat a barbecue or indoor grill to medium.
Pour the oil into a shallow mixing bowl; set aside. Combine the cornstarch and spices in a separate shallow mixing bowl; set aside.
Dredge the chicken in the oil, coat it in the spices, then place it on the preheated grill, grilling for 8-10 minutes on each side, or until no longer pink.
Remove the chicken from the grill and set it aside to cool. When cool, shred the chicken into pieces and refrigerate until you're ready to build the nachos.
Preheat the oven to 350°F.
Spread the tortilla chips out in an even layer on a baking sheet. Sprinkle half the shredded cheese over the chips, then sprinkle the scallions, olives, corn, beans, tomatoes, and shredded chicken evenly over the cheese and chips.
Top with the remaining cheese and bake for 20-25 minutes, or until the cheese is melted. Serve with the salsa and sour cream, if desired.
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