Tortilla Chip Chicken with Avocado Dipping Sauce and Slaw

Three recipes in one! A juicy, crispy tortilla crusted chicken breast, with a tangy spicy avocado dipping sauce and a creamy lime cilantro slaw!

Course Main Course

Cuisine Mexican

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 489kcal

8 ounces plain tortilla chips
½ cup salsa
1 egg lightly beaten
¼ cup all-purpose flour
2 boneless, skinless chicken breasts cut in half lengthwise and seasoned with salt and pepper
olive oil

Whisk together the mayonnaise, lime juice, honey, salt, and cayenne pepper together in a large bowl.
Add the coleslaw mix, shredded cabbage, chives, and cilantro.
Chill in the refrigerator.

Pulse the tortilla chips in the food processor until they are coarsely ground.
Set out three dishes. In one place the tortilla chips, in the second dish mix the salsa and the egg together, and in the third dish place the all-purpose flour.
Dredge the chicken in the flour on both sides, shaking off any excess. Then dip it in the egg salsa mixture and finally put it in the ground tortilla chips. Pat the chips on the chicken so that both sides are coated.
Drizzle a little olive oil in an oven safe skillet (cast iron is great!) and heat up over medium-high heat. Sauté the chicken on one side until golden brown about 3 minutes.
Flip the chicken and transfer the pan to the hot oven. Roast until cooked through, 165°f about 8-10 minutes.
Serve with the dip and the slaw.

Wipe out the food process and then purée avocado milk and sour cream. Add the lime juice, jalapeño, and cilantro and pulse until smooth.
Chill in the refrigerator.

You can substitute yogurt for the mayo in the slaw and for the sour cream in the dip.