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Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken

(4 servings)

Ingredients

For Chicken:

  • 4 boneless skinless chicken breasts, slice medium thickness
  • 4 oz Kettle Brand Jalapeno flavored chips half a bag, crushed
  • 2 eggs beaten
  • 1/2 cup of flour
  • 1/2 tsp garlic powder

For the Salad:

  • 1/2 a bag of Romaine Salad mix approx 2 cups
  • 2 oz can black olives sliced
  • 1/2 avocado diced
  • 1 jalapeno seeded and diced (can sub pickled jalapenos)
  • 1/2 yellow onion diced
  • 1/4 cup green onion chopped
  • 1/3 cup Mexican blend shredded cheese
  • 4 medium flour tortillas or use large burrito size if you don't want it deconstructed
  • jarred salsa

For the Beans:

  • 15 oz can black beans
  • 1 oz Fire Roasted Green Chilies diced (1/2 small can)
  • 1/4 tsp cumin
  • 1/4 chili powder
  • toppings leftover green and yellow onions, diced

For the Cilantro Creme:

  • 1/2 cup sour cream
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice
  • 1 tbsp green onions diced

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!

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