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Corn-Chip Chicken Salad
adapted from MyRecipes.com
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Course:
Main Course
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Ingredients
For the Chicken:
¾
cup
flour
1
teaspoon
paprika
½
teaspoon
garlic salt
¼
teaspoon
pepper
pinch
red pepper flakes
⅓
teaspoon
cumin
2
eggs
2
cups
corn chips
crushed into fine crumbs
1
lbs
chicken
For the Salad:
2
heads romaine
1-2
celery stalk
3-4
radishes
½
onion
1
red pepper
1-2
carrots
toppings: scallions
bacon, dressing, barbecue sauce, shredded cheese
Instructions
For the Chicken:
Preheat the oven to 425 degrees F.
Arrange a wire rack over an aluminum foil lined baking sheet.
Slice the chicken into thin strips, ½" wide.
In a shallow bowl combine the flour, paprika, garlic salt, pepper, red pepper flakes, and cumin. Mix well.
In another shallow bowl, whisk the eggs until slightly foamy.
Place the crushed corn-chips in a third bowl.
Coat the chicken in the flour, dip in the eggs (drain excess), and roll about in the corn-chips. You're fingers are going to get messy. It's all good.
Arrange the corn-chip coated chicken evenly on the prepared wire rack and bake for 18-20 minutes.
Make the salad:
Chop the romaine, slice and dice the celery, radishes, onions, red pepper, and carrot to your liking. Toss.
After the chicken has cooled a few moments from the oven, place over individual salads, or onto plates and top with toppings of your choice.