Tortilla Chip Chicken with Avocado Dip

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tortilla chip chicken

I’ve mentioned before about my inability to stop myself from buying magazines when out shopping. It doesn’t matter if I’m grocery shopping, clothing shopping, or even out for the dreaded visit to Home Depot or Lowes with my husband. So, while I was trying to amuse myself on a recent trip to Lowes (which was only supposed to be a quick drop-in, but there is no such thing as a quick trip to Lowes for my husband), I started looking through their magazines. I found a special publication of Cuisine at Home, entitled Cuisine Tonight, and of course, I had to have it because I had not bought nor received a magazine in the mail for at least 24 hours.

I was immediately smitten with the cover recipe: Tortilla Chip Chicken with Savory Slaw and Avocado Dip. It sounded so wonderfully old school, you know, like tuna casserole with potato chips on top. It was really good. As the chicken was browning, the house smelled like a Mexican restaurant, with the scent of frying tortillas. If, like me, you always have a bag of stale tortilla chips in your pantry, then this recipe is your friend. One thing is that it called for 8 oz of tortilla chips, that is a lot of ground up tortilla chips, I ended up barely using half of it. So, if you try this, you can probably use less. Also, the slaw was very tasty and the avocado dip was divine. All together it sort of tasted like a deconstructed and then reconstructed taco salad. How’s that for a recipe title, Deconstructed Reconstructed Taco Salad?

As another side note, you know how some recipes have you get out your food processor and then you use it for maybe 30 seconds. You spend more time assembling and cleaning the processor than you actually spend using it. Well, not this recipe. I used it to shred the cabbage for the slaw, pulse the corn chips, and to puree the dip. The reason I am mentioning this, is so that you don’t do what I did, which was to wash the food processor and put it all away before I realized that I needed it again.

Tortilla Chip Chicken with Savory Slaw
from Cuisine at Home Cuisine Tonight

1/2 cup mayonnaise
3 tablespoons fresh lime juice
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups coleslaw mix
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 purchased bottled salsa (I used a green tomatillo salsa)
1 egg, lightly beaten
1/4 cup all-purpose flour
2 boneless, skinless chicken breast, halved lengthwise, seasoned with salt and pepper

Preheat oven to 375.

Whisk together mayo, lime juice, honey, salt, and cayenne pepper. Toss with the coleslaw mix, cabbage, chives and cilantro. Chill.

Using a food processor, pulse tortilla chips until coarsely ground. Place in a shallow bowl. In another dish, stir together salsa and beaten egg. Place flour in a third dish. Dredge chicken (both sides) in flour, then dip into egg mixture to coat. Place in tortilla crumbs and pat in to cover chicken.

Saute chicken in oil in an oven proof saute pan over medium high heat until golden, about 3 minutes. Carefully flip chicken, transfer pan to oven, and roast until cooked through, about 8-10 minutes. Serve with dip, slaw and tomato wedges.

Avocado Dip
Makes 2 cups

1 ripe avocado, peeled and pitted
1/2 cup milk
1/4 cup sour cream (I used yogurt)
1/4 cup fresh lime juice
1 tablespoon jalapeno, seeded and chopped
1 tablespoon fresh cilantro, chopped
salt and pepper to taste

Puree avocado, milk and yogurt in a food processor. Add remaining ingredients and pulse until smooth.

bookmarked recipes

This will be my entry for this week’s Bookmarked Recipes , which is hosted this week by Dell at Cooking and the City because Ruth will be out of town.

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  1. says

    Ummm Pam this looks delicious. Avocado puree…that is so me. I am the same with magazines too…but I just subscribe to absolutely everything!

  2. says

    Three bags of tortilla chips I bought recently seemed to have more crumbs than whole chips so this is perfect timing! Looks delicious and I can’t wait to try it.

  3. says

    Seems quite a few of us have the same affliction as you do regarding buying cooking magazines.

    It must be a good thing if so many of us suffer this way.

  4. says

    “…i had to have it because i had not bought nor received a magazine in the mail for at least 24 hours.”
    oh, how i laughed.

    “avocado dip.”
    oh, how i drooled.

  5. says

    Pam, I was showing the picture of your chicken to my kids when my hubby walked by. He said something along the lines of “Oh man, that looks good. Don’t let me see stuff like that when I’m hungry!” Guess what I’ll be making? Yum!

  6. Pam says

    Kevin – it really was crunchy, I like the technique of starting it on the stove and finishing it in the oven.

    Noble – I subscribe to a billion magazines, that does not stop me from buying more at the store!

    April – It’s perfect for using the crumbs in the bottom of the bag.

    Redforever – it’s nice to know I’m not alone in my affliction!

    Grace – it’s a sickness I tell you. The avocado dip is wonderful, I’m going to try it with different things too.

    Paula – let me know if you like it!

  7. says

    Ohh, wow…I’m SO making that for dinner soon! I have two avocados in the fridge, too! I just have to get some tortilla chips now. I have a bad habit of burning the breading on chicken, though…I’ll have to be careful of that with the chips. : lol.

  8. says

    It may be past my eating time, but this sure does look good right about now! How I would love this in front of me…mouth watering!

  9. Anonymous says

    Thanks for posting this. I used to make it at my old job, but forgot to copy down the avocado dip. I don’t even like guacamole, but this dip is SOOOO good and the dish isn’t the same without it.

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