Nacho Chicken With Black Bean Salsa
Created by ImPat on January 23, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #22644
Ingredients
- 100 grams corn chips
- 1 1/2 cups breadcrumbs (fresh breadcrumbs, made for day old bread)
- 1 packet (30 gram) dry taco seasoning mix
- 2 large eggs (lightly beaten)
- 600 grams chicken tenderloins
- Canola oil, to shallow fry
- 1 can (425 grams) black beans (rinsed and drained)
- 1 avocado, coarsely chopped
- 2 tomatoes, coarsely chopped
- 1 tablespoon lime juice, plus lime wedges to serve
How to Make
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Step 1: Process the corn chips in a food processor until finely crushed and then transfer to a plate and stir in breadcrumbs and spice mix.
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Step 2: Place eggs in a shallow dish and the chicken in the egg and then in the breadcrumb mix to coat.
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Step 3: Heat oil in a large frying pan over medium-high heat and cook the chicken for 2 to 3 minutes each side or until golden and cooked through and then transfer to a plate lined with paper towel.
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Step 4: Meanwhile, combine the beans, avocado, tomato and juice in a medium bowl.
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Step 5: Serve the nacho chicken with the salsa and lime wedges.
Nutritional Facts
- Serving Size: 1 (476.6 g)
- Calories 916.4
- Total Fat - 27 g
- Saturated Fat - 5.2 g
- Cholesterol - 474.7 mg
- Sodium - 534 mg
- Total Carbohydrate - 111.7 g
- Dietary Fiber - 22.8 g
- Sugars - 9.4 g
- Protein - 60.5 g
- Calcium - 250.9 mg
- Iron - 12.2 mg
- Vitamin C - 24.4 mg
- Thiamin - 1.3 mg