Tortilla-crumbed chicken with avocado salad
Tortilla-crumbed chicken with avocado salad
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6. Put 150g tortilla chips into a large food bag and crush with a rolling pin to make a fine crumb. Tip onto a plate. Put the chicken breasts between 2 pieces of parchment paper and use the rolling pin or a meat mallet to bash firmly until 1cm thick. Repeat with the remaining breasts, then season on both sides.
Spread the flour over a plate. Coat each chicken breast in the flour, then the egg and the nacho crumbs, making sure the chicken is thoroughly covered. Arrange on a large parchment-lined baking tray and drizzle the oil evenly over both sides.
Mix the sweetcorn and chipotle together, spread out in a single layer on the tray with the chicken, then bake for 16-20 minutes, turning the chicken and stirring the corn halfway, until the chicken is cooked, the juices run clear and no pink meat remains. Sprinkle over some sea salt flakes, if you like.
While the chicken cooks, put a quarter of the avocado, the chopped coriander, vinegar, 120ml water and a generous pinch of salt into a high speed blender and whizz to make a smooth dressing. Tip into a large bowl, add the lettuce and toss to coat. Divide between plates and top with the chipotle corn and avocado. Slice the chicken and arrange on the side. Serve with the reserved coriander leaves, remaining tortilla chips and spoonfuls of salsa.
