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Nacho chicken with black bean salsa
Nacho chicken with black bean salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Mexican-style corn chip-crusted chicken with zesty black bean salsa.
Ingredients:
  • 100g corn chips
  • 375.00 ml fresh breadcrumbs (made from day-old bread)
  • 30g pkt taco spice mix
  • 2 eggs, lightly beaten
  • 600g RSPCA Approved Chicken Tenderloins
  • Canola oil, to shallow-fry
  • 425g can black beans, rinsed, drained
  • 1 avocado, coarsely chopped
  • 2 tomatoes, coarsely chopped
  • 21.00 gm lime juice, plus lime wedges, to serve
Instructions:
  • Crush the corn chips in a food processor until fine. Transfer to a plate, then mix in breadcrumbs and spice mix. In a shallow dish, place eggs. Coat chicken by dipping in egg, then breadcrumb mixture.
  • In a large frying pan over medium-high heat, sear the chicken for 2-3 minutes on each side until golden and fully cooked. Drain on a paper towel-lined plate.
  • In a medium bowl, mix together the beans, avocado, tomato, and juice.
  • Present the nacho chicken accompanied by the salsa and lime wedges.

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