Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

Name: Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Chipotles (1 tablespoon strain adobo sauce (from chipotle pepper can)); 1 piece Avocado (1 ripe avocado, peeled and thinly sliced); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard); 1 piece Egg (1 egg beaten); 2 cup All-Purpose Flour (2 cups flour); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tbsp Honey (1 tablespoon honey); 1 cup Jicama (1 cup peeled and thinly sliced jicama); 1 piece Mango (1 small mango); 350 ml Whole Milk (350 ml milk); ½ cup Vegetable Oil (1/2 cup oil); ½ piece Red Onion (1/2 a small red onion, thinly sliced); 1 cup Pumpkin Seeds (1 cup roughly chopped pepitas (pumpkin seeds) or 1 head romaine, hand torn); 1 ½ tsp Black Pepper (1 1/2 teaspoons freshly ground pepper); 2 tbsp Red Wine Vinegar (2 tablespoons red wine vinegar); 2 tbsp Table Salt (2 tablespoons salt); 4 pieces Chicken Breast Fillet (4 boneless skinless chicken breasts (could use chicken tenders))

45 minMexican

Servings4

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Ingredients

For 4 servings

Chipotles1 tbsp · 1 tablespoon strain adobo sauce (from chipotle pepper can)
Avocado1 piece · 1 ripe avocado, peeled and thinly sliced
Dijon Mustard1 tsp · 1 teaspoon Dijon mustard
Egg1 piece · 1 egg beaten
All-Purpose Flour2 cup · 2 cups flour
Cumin Powder1 tsp · 1 teaspoon ground cumin
Honey1 tbsp · 1 tablespoon honey
Jicama1 cup · 1 cup peeled and thinly sliced jicama
Mango1 piece · 1 small mango
Whole Milk350 ml · 350 ml milk
Vegetable Oil½ cup · 1/2 cup oil
Red Onion½ piece · 1/2 a small red onion, thinly sliced
Pumpkin Seeds1 cup · 1 cup roughly chopped pepitas (pumpkin seeds) or 1 head romaine, hand torn
Black Pepper1 ½ tsp · 1 1/2 teaspoons freshly ground pepper
Red Wine Vinegar2 tbsp · 2 tablespoons red wine vinegar
Table Salt2 tbsp · 2 tablespoons salt
Chicken Breast Fillet4 pieces · 4 boneless skinless chicken breasts (could use chicken tenders)

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Steps

1Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position.
2Place 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.
3Lay the coated chicken on the baking sheet and repeat with the rest.
4Bake 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.
5Whisk 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!