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Tortilla Chip Chicken Salad on a Stick




Source of Recipe


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List of Ingredients







Chicken
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 boneless, skinless chicken breast halves (about 8 ounces total), cut into 1-inch pieces
3 eggs, well beaten
1 cup tortilla chips, crushed
3 tablespoons canola oil

Black Bean Cake
1/2 cup canned black beans, washed and drained
1/2 cup fresh or frozen corn kernels
1 egg
1 tablespoon flour
1 tablespoon cilantro, chopped
Salt and pepper to taste

Avocado Sauce
1 large avocado, peeled and seeded
1/2 cup sour cream
Salt and pepper to taste

Assembly
4 cherry tomatoes
2 romaine lettuce leaves, washed and dried
2 large spinach leaves, washed and dried
8 green olives


For the chicken, in a shallow dish, mix together flour, salt, pepper and garlic powder. Gently toss the chicken pieces in the flour mixture. Dip the chicken into the beaten egg and roll in tortilla chips. Heat oil on medium-high in a large sauté pan. Add chicken and fry about 10 minutes, turning frequently.

For the black bean cake, mix together all ingredients in a large bowl. Place in an 8- by 8-inch baking pan. Bake at 325 degrees for 35 minutes. Let cool at least 3 hours. Cut into 2-inch squares.

For the avocado sauce, place ingredients in a food processor and blend until smooth.

To assemble skewers, cut tomatoes in half and wrap with lettuce and spinach leaves. Thread a wrapped tomato half on a skewer. Add a chicken piece, a black bean square and an olive. Repeat until skewer is filled. Repeat for 3 other skewers.

Drizzle with avocado sauce.

Makes 4 skewers.

Approximate values per serving: 832 calories, 39 g fat, 214 mg cholesterol, 36 g protein, 90 g carbohydrates, 17 g fiber, 671 mg sodium, 41 percent calories from fat.


Recipe