A brightly coloured and spiced Mexican Chicken Salad recipe with a range of flavours and textures that will satisfy any taste buds.
Even better this whole delicious salad can be whipped up in just 15 minutes ready to serve the whole family.
Find more delicious and healthy recipes you can make in under 15 minutes when you join the 28 Day Weight Loss Challenge.
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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
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Instructions
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Using a blender or food processor, blitz corn chips to resemble a small crumb
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Add taco seasoning and blitz again to combine
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In a separate bowl make an egg wash by combining eggs and water
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In a third bowl add flour
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Coat chicken in flour, followed by egg wash, then crumb mixture, repeat this process until all chicken is coated
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Heat the grill to high, layer chicken in oven proof tray and spray with cooking oil spray.
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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.
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While the chicken is cooking, assemble the salad.
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In a large bowl combine lettuce, corn, onion, cherry tomatoes and capsicum, add lime juice and toss together.
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Divide into 4 bowls evenly
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Add a drizzle of light mayonnaise to each bowl with sliced avocado, sliced lime and crumbed chicken
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Garnish each bowl with coriander and salt and pepper to taste
Recipe Notes
This recipe makes 5 serves 439 calories per serve
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