The day before, grill the chicken. Add only salt and pepper while cooking it.
The following day, place a baking dish on a rack in the middle of the oven and heat the oven to 220C. Line a baking sheet with aluminum foil on the baking dish.
Prepare the following, keeping them separate: Drain 1 can sliced black olives. Grate the sharp cheddar on the large holes of a box grater. Chop the tomato and the green pepper. Thinly slice 8 scallions and 1 small jalapeño.
Shred the cooked chicken into a medium bowl. Add 1/2 cup salsa and toss to combine.
Build the nachos: arrange about half of the bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese.
Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, green pepper, jalapeño, tomato, dollops of sour cream, and scallions. You can also add red onions and a tablespoon of the salsa sauce.