Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette might be a good recipe to expand your main course collection. For $2.94 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 42g of protein, 29g of fat, and a total o
- Ready in 45 minutes
- Servings: 4
- Category: lunch
- Source: foodista.com
Ingredients
- 1 tablespoon strain adobo sauce (from chipotle pepper can)
- 1 ripe avocado, peeled and thinly sliced
- 1 teaspoon Dijon mustard
- 1 egg beaten
- 2 cups flour
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 1 cup peeled and thinly sliced jicama
- 1 small mango
- 350 ml milk
- 1/2 cup oil
- 1/2 a small red onion, thinly sliced
- 1 cup roughly chopped pepitas (pumpkin seeds) or 1 head romaine, hand torn
- 1 1/2 teaspoons freshly ground pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons salt
- 4 boneless skinless chicken breasts (could use chicken tenders)
Instructions
- Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position.
- Place a piece of parchment paper on a rimmed baking sheet.Prepare 3 small pans: one with chopped pepitas, one with 1 egg and 1 tablespoon of milk whisked together, and one with a mixture of flour, cumin slat and pepper.Dip the chicken in the flour mixture. Shake off the excess, then dip it in the egg wash, followed by the chopped pepitas.
- Lay the coated chicken on the baking sheet and repeat with the rest.
- Bake the chicken for 20-25 minutes, depending on the size of the breasts. *For chicken tenders bake 15 minutes.While baking, prepare four salad plates with a bed of romaine, followed by thin slivers of mango, avocado, jicama, and red onion.
- Whisk together the adobo sauce, oil, vinegar, honey, Dijon, and salt.Once the chicken is cooked, allow it to cool for at least 5 minutes. Then top each salad with a chicken breast and drizzle with abodo vinaigrette!