Using a blender or food processor, blitz corn chips to resemble a small crumb
Add taco seasoning and blitz again to combine
Pour crumbs into a bowl
In a separate bowl make an egg wash by combining eggs and water
In a third bowl add flour
Coat chicken in flour, followed by egg wash, then crumb mixture, repeat this process until all chicken is coated
Heat the grill to high, layer chicken in oven proof tray and spray with cooking oil spray.
Place chicken under the grill for 8-10 minutes or until coating is golden and chicken is cooked through, chicken will need to be turned every 2-3 minutes to prevent burning. You may need to spray chicken with cooking oil spray halfway through cooking time to get the desired golden crispy crumb.
While the chicken is cooking, assemble the salad.
In a large bowl combine lettuce, corn, onion, cherry tomatoes and capsicum, add lime juice and toss together.
Divide into 4 bowls evenly
Add a drizzle of light mayonnaise to each bowl with sliced avocado, sliced lime and crumbed chicken
Garnish each bowl with coriander and salt and pepper to taste
This recipe makes 5 serves
439 calories per serve
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