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Whether or not you're planning an elaborate menu or only going ahead for tomorrow Nacho chicken with black bean salsa. This recipe stems in several years of participating in in the kitchen. I realize that including a few ingredients into some recipe adds thickness into what exactly is ordinarily dull. You may well be looking for lighter meals to produce along with your leftovers. Great and gentle Nacho chicken with black bean salsa ideal for post-vacation. The components in this recipe receive your tongue pounding, also have become waist-friendly once you require a'snack' after an active family vacation. Using a few components as alternate options, this soup has been filled using a fall and spicy flavor that produces it tasty. The perfect Nacho chicken with black bean salsa to warm you up on chilly winter days. Great for utilizing leftover.

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How to make Nacho chicken with black bean salsa

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 100g corn chips
  • 1 1/2 cups fresh breadcrumbs (made from day-old bread)
  • 30g pkt taco spice mix
  • 2 eggs, lightly beaten
  • 600g Coles RSPCA Approved Chicken Tenderloins
  • Canola oil, to shallow-fry
  • 425g can black beans, rinsed, drained
  • 1 avocado, coarsely chopped
  • 2 tomatoes, coarsely chopped
  • 1 tablespoon lime juice, plus lime wedges, to serve

Method

  • Step 1 Process the corn chips in a food processor until finely crushed. Transfer to a plate. Stir in breadcrumbs and spice mix. Place eggs in a shallow dish. Dip the chicken in egg, then in the breadcrumb mixture to coat.
  • Step 2 Heat oil in a large frying pan over medium-high heat. Cook the chicken for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
  • Step 3 Meanwhile, combine the beans, avocado, tomato and juice in a medium bowl.
  • Step 4 Serve the nacho chicken with the salsa and lime wedges.