Made with Coles Chicken Chips with Hidden Veg, this fuss-free meal will be a hit at the dinner table.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 x 400g pkts Coles RSPCA Chicken Chips with Hidden Veg
1 cup (120g) shredded tasty cheddar
1/2 cup (120g) sour cream
2 tbs sweet chilli sauce
1 tbs lemon juice
1 avocado, stoned, peeled, chopped
200g red Perino tomatoes, quartered
1 Lebanese cucumber, peeled into ribbons
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 210°C. Line a large baking tray with baking paper. Place chicken chips on prepared tray and bake following packet directions, sprinkling with cheddar for the last 5 mins of cooking time.
Step 2
Meanwhile, combine the sour cream, sweet chilli sauce and lemon juice in a small bowl.
Step 3
Top the chicken chips with avocado, tomato and cucumber. Sprinkle with parsley and serve with sour cream mixture and lemon wedges.
2 x 400g pkts Coles RSPCA Chicken Chips with Hidden Veg
1 cup (120g) shredded tasty cheddar
1/2 cup (120g) sour cream
2 tbs sweet chilli sauce
1 tbs lemon juice
1 avocado, stoned, peeled, chopped
200g red Perino tomatoes, quartered
1 Lebanese cucumber, peeled into ribbons
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
Description
Made with Coles Chicken Chips with Hidden Veg, this fuss-free meal will be a hit at the dinner table.
Method
Step 1
Preheat oven to 210°C. Line a large baking tray with baking paper. Place chicken chips on prepared tray and bake following packet directions, sprinkling with cheddar for the last 5 mins of cooking time.
Step 2
Meanwhile, combine the sour cream, sweet chilli sauce and lemon juice in a small bowl.
Step 3
Top the chicken chips with avocado, tomato and cucumber. Sprinkle with parsley and serve with sour cream mixture and lemon wedges.
