01Combine chicken and 1 cup salsa verde in small microwave-safe bowl. Microwave on high for 2 to 3 minutes, stirring halfway through until fully heated through.
02Place chips on large microwave safe plate. Top with cheddar. Microwave on high until cheese is melted, about 30 seconds to 1 minute.
03Top with chicken mixture, queso fresco, onions, avocado, radishes and cilantro. Drizzle with remaining salsa verde and serve.
04TIP: To make your own pickled red onions, simply boil 1/2 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1 tablespoon salt in medium saucepan over medium-high heat. Remove from heat and stir in 1 large, thinly sliced red onion. Let cool at room temperature. Keep refrigerated in an airtight container until ready to use!