| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Servings |
|
Ingredients
- 125 grams plain corn chips
- 25 grams taco seasoning
- 2 eggs, whisked 100g
- 3 tbsp water 40g
- 3 tbsp wholemeal flour 30g
- 500 grams chicken tenderloins
- cooking oil spray
- 4 cups mixed lettuce 120g
- 1 cup corn 160g
- 1 red onion, finely sliced 100g
- 1 red capsicum, sliced 100g
- 1 punnet cherry tomatoes, halved 250g
- 1 lime, one sliced 80g
- 3 tbsp lime juice 60ml
- 4 tsp low fat mayonnaise 80g
- 1 avocado, thinly sliced 120g
- 10 grams coriander, chopped
- salt 2.5g
- Pepper 2.5g
Ingredients
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Instructions
- 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
Recipe Notes
This recipe makes 5 serves 439 calories per serve