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Tortilla-crumbed chicken and tomato salsa

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Served with a tasty tomato salsa, this tortilla crumbed chicken recipe is an easy and delicious way to spice up dinner.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Tortilla-crumbed chicken and tomato salsa

Ingredients

  • 230g pkt Mission tortilla strips, finely crushed
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 12 (about 600g) Coles RSPCA Approved Chicken Tenderloins
  • 2 tbs olive oil
  • 1 Lebanese cucumber, coarsely chopped
  • 200g Punnet perino tomatoes, halved
  • 1 Red capsicum, seeded, coarsely chopped
  • ½ Small red onion, finely chopped
  • 1 Ripe avocado, stone removed, peeled, coarsely chopped
  • 2 tbs Coles French dressing
  • 300g jar Mild chunky tomato salsa
  • ½ cup (120g) Sour cream, to serve
  • Coriander leaves, to serve
  • Lime 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

  1. Step 1

    Place the tortilla and the egg in separate shallow bowls. Dip 1 chicken tenderloin into egg, then into the tortilla, pressing lightly to coat. Place on a plate. Repeat with remaining chicken, egg and tortilla.

  2. Step 2

    Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.

  3. Step 3

    Meanwhile, place the cucumber, tomato, capsicum, onion, avocado and French dressing in a large bowl. Toss to combine. Divide the chicken, tomato salsa and sour cream among serving plates. Sprinkle with coriander leaves and serve with the lime wedges and tomato salad.

    Tortilla-crumbed chicken and tomato salsa

    Tortilla-crumbed chicken and tomato salsa
    • Serves4
    • Cook time20 minutes
    • Prep time20 minutes
    Ingredients
    • 230g pkt Mission tortilla strips, finely crushed
    • 2 Coles Brand Australian Free Range Eggs, lightly whisked
    • 12 (about 600g) Coles RSPCA Approved Chicken Tenderloins
    • 2 tbs olive oil
    • 1 Lebanese cucumber, coarsely chopped
    • 200g Punnet perino tomatoes, halved
    • 1 Red capsicum, seeded, coarsely chopped
    • ½ Small red onion, finely chopped
    • 1 Ripe avocado, stone removed, peeled, coarsely chopped
    • 2 tbs Coles French dressing
    • 300g jar Mild chunky tomato salsa
    • ½ cup (120g) Sour cream, to serve
    • Coriander leaves, to serve
    • Lime wedges, to serve
      Description

      Served with a tasty tomato salsa, this tortilla crumbed chicken recipe is an easy and delicious way to spice up dinner.

      Method

      1. Step 1

        Place the tortilla and the egg in separate shallow bowls. Dip 1 chicken tenderloin into egg, then into the tortilla, pressing lightly to coat. Place on a plate. Repeat with remaining chicken, egg and tortilla.

      2. Step 2

        Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.

      3. Step 3

        Meanwhile, place the cucumber, tomato, capsicum, onion, avocado and French dressing in a large bowl. Toss to combine. Divide the chicken, tomato salsa and sour cream among serving plates. Sprinkle with coriander leaves and serve with the lime wedges and tomato salad.