Make the most of LOADED BOWLS

EXPLOSIONS OF FLAVOUR, COLOUR AND CRUNCH

- 

Taco Crumbed Chicken Bowls with Coriander Dressing

SERVES 4

PREP & COOK 50 MINS

■ 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

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

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

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

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

5 Heat a medium nonstick 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.

6