Mexican-Style Chicken Nuggets

with a creamy salsa dip

  • 30 min
600 calories and less
Spicy
Poultry
Customer Favourite
Family Friendly
Here's how to transform the classic chicken nuggets into an even more flavourful dish. Add Tex Mex spice breadcrumbs and a sour cream and salsa dip. Accompanied by a salad and slices of crispy potatoes, it's a fiesta for dinner.

Allergens: Dairy
Recipe 2487

Ingredients

2
Chicken Breasts
86 ml
Sour Cream
1/3 cup(s)
Salsa
1
Green Onion(s)
1
Roma Tomato(es)
1
Romaine Lettuce Heart(s)
500 g
Yellow Potatoes
1/3 cup(s)
Cornmeal
1 tbsp
Mexican Spice
4 tbsp
Vegetable Oil (not included)
10 ml
Cider Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
552 kcal
Total fat
11 g
Saturated Fat
5 g
Sodium
511 mg
Total Carbohydrate
75 g
Fiber
10 g
Sugar
9 g
Proteins
43 g

Instructions

Recipe 2487, Step 1
1

Cook the potatoes

Preheat the oven to 425°F.

Thinly slice the potatoes. Put on a sheet pan lined with baking paper. Add a drizzle of oil, 1/3 of the spices (spicy), salt and pepper. Bake in the oven for 18-20 minutes.

Recipe 2487, Step 2
2

Setup

Dice the tomato(es). Thinly slice the onion(s) and the lettuce. Cut the chicken into medium sized pieces.

Recipe 2487, Step 3
3

Make the dip

Mix 1 sour cream packet (double pour 4 ppl.) with the salsa. Ajust seasoning to taste.

Recipe 2487, Step 4
4

Make the salad

Mix the lettuce with the green onion(s), tomato(es), a drizzle of oil, the cider vinegar, salt and pepper.

Recipe 2487, Step 5
5

Cook the chicken

Put the rest of sour cream in a bowl. Mix the polenta and spices (spicy) and put in another bowl. Add salt and pepper. Cover the chicken with the sour cream and coat with the polenta. Heat a drizzle of oil in a pan over medium heat. Cook the chicken for 6-7 minutes on each side until it is cooked through.

Recipe 2487, Step 6
6

Plate your dish

Serve the chicken with the potatoes, the salsa dip and the salad. Bon appétit!