Jun 09 2009
Tortilla Chicken with Savory Slaw & Avocado Dip
My daughter requested this for dinner the other night and the whole family loved it. My husband was skeptical at first, but he came around. It’s not the same without the avocado dip though. You can adjust the spice to your taste by adding more or less jalapeno.
1/2 cup mayonnaise
3 T fresh lime juice
2 T honey
1 t. kosher salt
1/8 t. cayenne
3 cups coleslaw mix (I buy pre-shredded and bagged)
1 cup red cabbage, shredded
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
8 oz plain tortilla chips
1/2 cup bottled salsa
1 egg, lightly beaten
1/4 cup all purpose flour
2 boneless, skinless chicken breast halves, halved lengthwise, seasoned with salt and pepper
Preheat the oven to 375 degrees
Whisk mayo, lime juice, honey, salt and cayenne together for the slaw. Toss with the coleslaw mix, cabbage, chives and cilantro; chill.
Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. In a second dish, blend salsa and egg together with a fork. Place flour in a third dish. Dredge both sides of the chicken in flour, then dip into the egg mixture to coat. Transfer chicken to ground chips, patting crumbs onto both sides.
Saute the chicken in 3 T olive oil in an oven proof saute pan until golden (about 3 minutes). Carefully flip the chicken, transfer the pan to the oven and roast until cooked through (about 10 minutes). Serve with the chilled slaw and avocado dip.
Avocado Dip:
1 ripe avocado
1/2 cup milk
1/4 cup sour cream
1/4 cup fresh lime juice
1 T. jalapeno, seeded and chopped
1 T. chopped fresh cilantro
Salt and pepper to taste
Puree avocado, mild and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth. Chill.
I recommend serving along the fresh margaritas for the adults and lemonade for the kids.
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This sounds DELICIOUS!!!
Wow, I’m sooo making this this weekend.