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Tortilla-crumbed chicken and tomato salsa
Tortilla-crumbed chicken and tomato salsa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a quick and flavorful Mexican-inspired meal in just 40 minutes with clever shortcuts.
Ingredients:
  • 230g pkt Tortilla Strips, finely crushed
  • 2 Free Range Eggs, lightly whisked
  • 12 (about 600g) RSPCA Approved Chicken Tenderloins
  • 1 Lebanese cucumber, coarsely chopped
  • 200g punnet Perino tomatoes, halved
  • 1 red capsicum, seeded, coarsely chopped
  • 1 ripe avocado, stone removed, peeled, coarsely chopped
  • 41.20 gm French dressing
  • 300g jar tomato salsa, mild and chunky
  • 120g sour cream
  • Coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In two separate shallow bowls, put the tortilla and the egg. Dip each chicken tenderloin into the egg first, then into the tortilla, gently pressing to coat. Place the coated chicken on a plate and continue with the remaining chicken, egg, and tortilla.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken in 2 batches for 3-4 mins per side until golden and fully cooked. Place on a paper towel-lined plate.
  • Combine cucumber, tomato, capsicum, onion, avocado, and French dressing in a large bowl. Mix well. Serve by dividing chicken, tomato salsa, and sour cream onto serving plates. Top with coriander leaves and serve with lime wedges and tomato salad.

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