Mexican Chicken Salad
Servings Prep Time
5 5mins
Cook Time
10mins
Servings Prep Time
5 5mins
Cook Time
10mins
Ingredients
  • 125grams plain corn chips
  • 25grams taco seasoning
  • 2 eggs, whisked100g
  • 3tbsp water40g
  • 3tbsp wholemeal flour30g
  • 500grams chicken tenderloins
  • cooking oil spray
  • 4cups mixed lettuce120g
  • 1cup corn160g
  • 1 red onion, finely sliced100g
  • 1punnet cherry tomatoes, halved250g
  • 1 lime, one sliced80g
  • 3tbsp lime juice60ml
  • 4tsp low fat mayonnaise80g
  • 1 avocado, thinly sliced120g
  • 10grams coriander, chopped
  • salt2.5g
  • Pepper2.5g
Instructions
  1. Using a blender or food processor, blitz corn chips to resemble a small crumb
  2. Add taco seasoning and blitz again to combine
  3. Pour crumbs into a bowl
  4. In a separate bowl make an egg wash by combining eggs and water
  5. In a third bowl add flour
  6. Coat chicken in flour, followed by egg wash, then crumb mixture, repeat this process until all chicken is coated
  7. Heat the grill to high, layer chicken in oven proof tray and spray with cooking oil spray.
  8. 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.
  9. While the chicken is cooking, assemble the salad.
  10. In a large bowl combine lettuce, corn, onion, cherry tomatoes and capsicum, add lime juice and toss together.
  11. Divide into 4 bowls evenly
  12. Add a drizzle of light mayonnaise to each bowl with sliced avocado, sliced lime and crumbed chicken
  13. Garnish each bowl with coriander and salt and pepper to taste
Recipe Notes

This recipe makes 5 serves

439 calories per serve

Votes: 22
Rating: 4.05
You:
Rate this recipe!
4.05 from 22 Ratings
Print Recipe
Mexican Chicken Salad
Votes: 22
Rating: 4.05
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican
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 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
Course Main Dish
Cuisine Mexican
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 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
Votes: 22
Rating: 4.05
You:
Rate this recipe!
Instructions
  1. Using a blender or food processor, blitz corn chips to resemble a small crumb
  2. Add taco seasoning and blitz again to combine
  3. Pour crumbs into a bowl
  4. In a separate bowl make an egg wash by combining eggs and water
  5. In a third bowl add flour
  6. Coat chicken in flour, followed by egg wash, then crumb mixture, repeat this process until all chicken is coated
  7. Heat the grill to high, layer chicken in oven proof tray and spray with cooking oil spray.
  8. 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.
  9. While the chicken is cooking, assemble the salad.
  10. In a large bowl combine lettuce, corn, onion, cherry tomatoes and capsicum, add lime juice and toss together.
  11. Divide into 4 bowls evenly
  12. Add a drizzle of light mayonnaise to each bowl with sliced avocado, sliced lime and crumbed chicken
  13. Garnish each bowl with coriander and salt and pepper to taste
Recipe Notes

This recipe makes 5 serves

439 calories per serve

What do you rate this recipe?
Votes: 22
Rating: 4.05
You:
Rate this recipe!