Name: These Taco Crumbed Chicken Bowls with Coriander Dressing are so fresh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1½ cups buttermilk; 600g chicken tenderloins; 170g bag Cheese Supreme corn chips, crushed; 2 corn cobs, husks removed; 1 baby cos lettuce, coarsely chopped; 200g cherry tomatoes, halved; 1 green capsicum, thinly sliced; DRESSING; ½ cup firmly packed coriander leaves, plus extra to serve; 4 pickled jalapeño slices; 2 tsp lime juice, plus lime wedges to serve; 1 large avocado, quartered

These Taco Crumbed Chicken Bowls with Coriander Dressing are so fresh

The whole fam will love these!

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Resting

10M

Total

50M

TIP – You can replace corn cobs with a 420g can corn kernels, drained. Add extra jalapenos to the dressing if you like spicy flavours.

Ingredients

1½ cups buttermilk

600g chicken tenderloins

170g bag Cheese Supreme corn chips, crushed

2 corn cobs, husks removed

1 baby cos lettuce, coarsely chopped

200g cherry tomatoes, halved

1 green capsicum, thinly sliced

DRESSING

½ cup firmly packed coriander leaves, plus extra to serve

4 pickled jalapeño slices

2 tsp lime juice, plus lime wedges to serve

1 large avocado, quartered

Method

Step 1.

Place ½ cup buttermilk in a medium bowl. Season with salt and pepper. Add chicken. Turn to coat.

Step 2.

Line a large oven tray with baking paper. Place corn chips in a large shallow dish.

Step 3.

Remove tenderloins from buttermilk one by one; coat in corn chips. Place on prepared tray. Spray with olive oil.

Step 4.

Cook in a 200°C preheated oven for 20-25 mins, until chicken is golden brown and cooked. Stand 10 mins. Thickly slice diagonally.

Step 5.

Heat a medium non-stick frying pan over a medium-high heat. Spray corn with olive oil. Add to pan. Cook for 8-10 mins, turning, until lightly charred. Cut corn kernels from cobs.

Step 6.

To make the dressing, blend coriander, jalapeño, juice, 1 avocado quarter and remaining buttermilk in a blender until smooth. Season with salt and pepper.

Step 7.

Divide lettuce, tomato, corn, capsicum, chicken and the remaining avocado among four wide, shallow bowls. Drizzle over dressing. Garnish with extra coriander leaves. Serve with lime wedges.

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