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Position rack about 4-inches (10 cm) from broiler. Preheat broiler to high. Coat a large rimmed baking sheet pan with nonstick spray or line with aluminum foil.
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For the Dressing: Measure out milk in measuring cup, add lime juice and allow to sit and thicken for 5 minutes. Whisk together lactose-free sour cream, thickened milk and cumin in a small mixing bowl. Season to taste with salt; set aside.
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For the Salad: Toss all of the salad ingredients together, except for the avocado, in a medium sized mixing bowl. Drizzle with some of the dressing, tossing well, just enough to barely coat; you will be adding more dressing later. Set salad aside. You will use the avocado at the end, right before serving.
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For the Nachos: Toss the cheese together in a small bowl; set aside. Spread tortilla chips out on pan. Sprinkle chicken or turkey evenly over all, then cover evenly with about half of the cheese. Use hands to toss the ingredients in the pan, distributing the cheese evenly throughout; you are trying to create layers of cheese. Scatter the olives and sliced red pepper evenly over all, then finish with sprinkling the remaining cheeses on top.
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Broil for about 3 to 5 minutes or until all of the cheese in melted and beginning to bubble. Gather everyone around the table; this dish waits for no one! Arrange dressed salad over the hot nachos. Quickly scatter the avocado over the top and drizzle with additional dressing (you might not use all of it). Serve immediately. Eat with your fingers and have a lot of paper napkins on hand.