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Chicken Mexicano with Nectarine-Avocado Salsa

Chicken Mexicano with Nectarine-Avocado Salsa

Serves: 4


Give your baked chicken recipe south of the flavor! This recipe adds crunch with TOSTITOS® Original Tortilla Chips while nectarines give the salsa a refreshing new twist.


2 large egg whites
2 cloves garlic, minced
1/2 teaspoon chili powder
2 cups TOSTITOS® Original Tortilla Chips, ground into breadcrumb consistency
1 pound boneless, skinless chicken breast
3 nectarines, diced
1/2 cup red onion, chopped
1/2 avocado, diced
1/2 avocado, diced
1/3 cup cilantro, chopped
Salt to taste


1. Preheat oven to 375°F.
2. Place a wire rack coated with cooking spray on a foil-lined baking sheet and set aside.
3. In one shallow dish, combine egg whites, minced garlic, and chili powder. In another shallow dish, add the ground TOSTITOS® Original Tortilla Chips.
4. Dip each piece of chicken into the egg white mixture, shake off excess, and dredge chicken in ground tortilla chips, making sure to fully coat both sides.
5. Place coated chicken breasts on the wire rack and bake for 25-30 minutes, turning once halfway through. Let rest for about 5 minutes before serving.
6. Prepare the salsa while the chicken is cooking by combining all of the salsa ingredients in a medium bowl.
7. Chill the salsa in the refrigerator until 10 minutes before serving.
8. Serve the gluten free "fried" chicken with the salsa on top.

Recipe created by:

Jessica Fishman Levinson, MS, RD, CDN of Nutritioulicious -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten free products.

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