Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken
(4 servings)
Ingredients
For Chicken:
4bonelessskinless chicken breasts, slice medium thickness
4ozKettle Brand Jalapeno flavored chipshalf a bag, crushed
2eggsbeaten
1/2cupof flour
1/2tspgarlic powder
For the Salad:
1/2a bag of Romaine Salad mixapprox 2 cups
2ozcan black olivessliced
1/2avocadodiced
1jalapenoseeded and diced (can sub pickled jalapenos)
1/2yellow oniondiced
1/4cupgreen onionchopped
1/3cupMexican blend shredded cheese
4medium flour tortillasor use large burrito size if you don't want it deconstructed
jarred salsa
For the Beans:
15ozcan black beans
1ozFire Roasted Green Chiliesdiced (1/2 small can)
1/4tspcumin
1/4chili powder
toppingsleftover green and yellow onions, diced
For the Cilantro Creme:
1/2cupsour cream
2tbspcilantrochopped
1tbsplime juice
1tbspgreen onionsdiced
Instructions
Preheat oven to 350 degrees.
Crush Kettle Jalapeno chips in a large freezer bag. (I just use my hands to crush roughly but you can use a rolling pin or food processor. But only crush until bite size and small not crumbs. You want to keep the chip texture.)
Set up a breading station with 3 bowls: one with beaten egg, one with flour seasoned with garlic powder and the last bowl with the crushed Kettle chips.
Set up a baking sheet and place a grill rack or cooling rack on top. Spray with cooking spray.
Time to bread the chicken! First dip in egg, then flour, shake off excess, then back in egg, then in crushed Kettle chips. Lay on rack on baking sheet.
Repeat with remaining chicken breasts.
Bake for 20-25 minutes until golden brown and cooked through.
While the chicken is baking mix together sour cream, cilantro, lime juice, and 1 tbsp green onions in a bowl. Refrigerate until ready to use.
Add black beans with liquid and green chiles to a small saucepan over low heat.
Season with cumin and chili powder. Stir and keep warm until ready to serve.
Warm flour tortillas for 20 seconds in the microwave.
Using a jumbo muffin pan or popover pan, flip over and mold warm tortilla around it.
Bake for 5-8 minutes until browned and crispy.
Now it's time to assemble! Slice the chicken and arrange on a plate.
Scoop beans in a small ramekin sized bowl and garnish with onions and place next to chicken.
Take your tortilla bowls and fill with chopped lettuce, olives, onion, green onions, and jalapenos.
Top with cheese and sour cream mixture.
Place the tortilla salad on the plate and lastly add a side of salsa.
Notes
This is a flavor packed fun meal the whole family will enjoy.
Mix things together or eat separately, it's up to you!