Baked Tortilla Crusted Chicken Tenders with Mango Salsa

Baked Tortilla Crusted Chicken Tenders with Mango Salsa |

And a smoky chipotle dipping sauce.  Because once again that full title would have been far far too long.  And ridiculous.  But it’s all here in this tasty tasty meal.

But before we talk about these chicken tenders, let’s first chat about what I have planned for you over the next few weeks.  So last year I inadvertently posted a whole bunch of mexican-type meals in the run up to Cinco de Mayo.  The timing worked out as I just happened to be on a mexican kick (although really when am I not?).  But this year … oh yes, you better believe it was planned.  I have all mexican inspired dishes for you over the next two weeks.  Yes, two weeks worth of probably my favorite type of food.  It’s gonna be good.

So get your yoga pants on, grab a margarita and let’s get ready to eat.

Baked Tortilla Crusted Chicken Tenders with Mango Salsa |

First up, we have these super simple chicken tenders that are coated in crushed blue corn tortilla chips.  Now obviously you don’t have to use blue corn – use whatever tortilla chips you prefer.  I just happen to have a thing for blue chips.  What can I say.  I love them.

The chicken is baked and not fried, comes out perfectly crispy and is just plain fun.  Well I think so all coated in blue.  Plus there’s a creamy greek yogurt dipping sauce to go along with it and we all know that dipping chicken tenders is essential.

But if chicken tenders aren’t your thing, pretty please still make the mango salsa.  It may be my favorite part of this meal.  Mango (my favorite), fresh crisp cucumber, creamy avocado and plenty of cilantro in a super awesome salsa that I just ate straight from the bowl with a spoon.  It’s also good with a big bowl of chips.  Chips and salsa = my total weakness.

Baked Tortilla Crusted Chicken Tenders with Mango Salsa |

A healthy meal that tastes kind of naughty?  I’m all over it.

And check back later this week for more mexican goodness – we’re just getting this party started.

Baked Tortilla Crusted Chicken Tenders with Mango Salsa
Yield: about 3 to 4 servings
For the chicken:
  • ½ cup cornmeal
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 large egg
  • 1 tablespoon milk
  • 2 cups finely crushed blue corn tortilla chips
  • 2 large boneless skinless chicken breasts (about 1 pound), cut into 1-inch thick strips
For the sauce:
  • ½ cup plain greek yogurt
  • 1 ½ teaspoons milk
  • 1 teaspoon minced chipotle in adobo sauce
  • ¾ teaspoon adobo sauce
  • ¼ teaspoon salt
  • pinch of garlic powder
For the salsa:
  • 1 mango, chopped
  • 1 small cucumber, peeled and chopped
  • 1 avocado, diced
  • ¼ cup diced red onion
  • ⅓ cup cilantro, chopped
  • juice of 1 lime
  • ¼ teaspoon salt
  1. To make the chicken - preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and then set a cooling rack inside the baking sheet. Spray with nonstick cooking spray and set aside.
  2. Add the cornmeal, salt and pepper to a shallow dish and mix to combine. In a small bowl, add the egg and milk; beat with a fork until well combined. Add the crushed tortillas to another shallow dish. Working one at a time, dredge each chicken strip in the cornmeal mixture, then dip into the egg mixture to coat and finally in the crushed tortillas (pressing them into the chicken on both sides). Place on the prepared cooling rack in the baking sheet. Once all the strips are on the baking sheet, mist the tops lightly with nonstick spray.
  3. Bake for 10 minutes, then carefully flip the chicken strips over and bake for about another 10 minutes, until the chicken is cooked through and the coating is nice and crispy.
  4. To make the sauce - add the greek yogurt, milk, minced chipotle, adobo sauce, salt and garlic powder to a small bowl. Whisk until smooth.
  5. To make the salsa - add the mango, cucumber, avocado, red onion, cilantro, lime juice and salt to a medium bowl. Toss to combine.
  6. Serve the chicken strips with the dipping sauce and salsa on the side.
Alternatively, you can buy boneless skinless chicken tenders, which will save you the step of cutting the chicken breasts.

The adobo sauce comes from a can of chipotle peppers. From the same can you get the chipotle peppers to mince, just spoon out the required amount of liquid.

The dipping sauce does have a bit of a kick, so reduce the chipotle depending on your taste.

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  1. says

    I love Mexican food so I’m excited to see what you have planned. :) Um, yeah, even though I’m a planner, I’m so not ready for Cinco de Mayo meals. Guess I better get cracking. 😉
    Using tortillas for a chicken crust is an awsome idea! They look delicious, especially with that salsa!

  2. Jo @ the contented baker says

    Ohh!! Another reason to buy my favourite – blue tortilla chips!! These look wonderful Ashley.

  3. says

    Would you believe it never occurred to me to serve chicken tenders with a dipping sauce? Where was my brain?! They are perfectly shaped for dipping and when crunchy coated in tortilla chips they practically scream out for a dip (other than boring ketchup)! I am so excited to give this a try with a generous side of mango salsa! Thanks, Ashley!
    p.s. Funny side note: Cinco de Mayo is celebrated more in the US than in most parts of Mexico! Lucky us. :) But then again, Mexicans get to eat Mexican food everyday. :)

  4. says

    YES!!! I am so PUMPED for this Mexican fiesta to start! And tortilla crusted chicken strips? OH girl you have answered my prayers. I have been craving Mexican like no other and it has gotten my fiancé wondering what in the world is wrong with me. As I always crave it, but its been off the charts lately. Maybe I am just getting ready for Mexico? But first up, this dish!

  5. says

    I just love blue corn chips! I make something similar and my family goes crazy for it, but it doesn’t have smokey chipotle dipping sauce. I am making this ASAP! I’ll be looking forward to seeing all your Mexican inspired dishes!

  6. says

    Sounds like you’re going to have some great recipes lined up, Ashley! I love blue corn tortilla chips too, and what a great idea for adding extra crunch! And yes…mango salsa is the bomb. Match made in heaven.

  7. says

    Definitely all over a healthy meal that tastes naughty. I love the blue corn chips, such a pretty coating! And you’re right we are totally in sync when it comes to our food! Cannot WAIT to see all the mexican dishes you’ve got coming in the next couple of weeks. Happy Monday my dear!!

  8. says

    The exterior looks so crunchy on those chicken tenders, and I love the sound of that sauce and the salsa! I’ve been making a lot of Mexican grub here, but sadly haven’t posted any. I’ll live vicariously through yours until then — bring it on! :)

  9. says

    Well I love this party already, Ashley. What a fab idea to coat chicken in crushed tortilla chips … and especially blue ones! It isn’t so easy to get Mexican food over here, so looking forward to your series!

  10. says

    This is so creative, Ashley. I know very little about Mexican cuisine so I’m interested in seeing more. I am all over mangoes – just bought a few this morning – and I could just spoon-eat your salsa.

  11. says

    I could eat Mexican food all day, any day, so I’m excited to see all the other recipes you’ve got planned! As for these chicken tenders. I make baked chicken tenders all the time, but never would I have thought to coat them in blue tortilla chips! Absolutely genius. :) Plus the sauce and mango salsa sound fantastic!

  12. says

    These chicken tenders sound fantastic – the crushed blue corn chips are such a great idea and I’m obsessed with mango anything so the mango salsa sounds perfect! We love mexican dishes and I can’t wait to see what else you made :)

  13. says

    Yes!!! Love that you are doing all Mexican-inspired recipes the next couple of weeks! This is one of my favorite times of year! Can’t wait for Cinco de Mayo and all these recipes you’re coming up with! This is such a clever idea… coating chicken in tortilla chips is genius! And that mango cucumber salsa sounds great!!!

  14. Elisa @ Insalata di Sillabe says

    I’m pretty excited for the upcoming bunch of mexican-style recipes, since I have to admit (shamefully!!) that I’ve never had mexican food in my life so far. Here in Italy mexican food doesn’t seem to be much popular but I’ve always been intrigued so I can’t wait to give it a go…Plus I’m sure the homemade version will taste even better!

    xo, Elisa

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