Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
You can never have too many main course recipes, so give Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette a try. This recipe serves 4 and costs $2.94 per serving. One serving contains 729 calories, 42g of protein, and 29g of fat. 4 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. A mixture of ground cumin, red wine vinegar, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a spectacular spoonacular score of 84%. Similar recipes are Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette, Watermelon, Feta & Pepita Salad With A Sweet Lime Vinaigrette, and Pepita-Crusted Chicken Sliders.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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)
Equipment:
oven
baking paper
baking sheet
whisk
Cooking instruction summary:
- 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!
Step by step:
1. Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position.
2. 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.
3. Lay the coated chicken on the baking sheet and repeat with the rest.
4. 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.
5. 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!
Nutrition Information:
covered percent of daily need
