Chicken mole salad
You can never have too many main course recipes, so give Chicken mole salad a try. For $2.77 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 456 calories, 37g of protein, and 15g of fat each. If you have oregano, ground cinnamon, bittersweet chocolate chips, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. 21 person found this recipe to be yummy and satisfying. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 91%, this dish is excellent. Try Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano), Dinner Tonight: Chicken Breasts in Ginger Mole (Mole de Jengibre con Pechugas de Pollo), and Chicken Mole Salad for similar recipes.
Servings: 2
Preparation duration: 30 minutes
Ingredients:
1 Tbsp Balsamic Vinegar
1½ cup Chicken or Beef Broth
¼ cup Bittersweet Chocolate Chips
1 chicken Breast, filleted into two
1¼ Tbsp Chili Powder
4 pre-packaged corn tostadas
½ tsp Cumin
1 egg, beaten
¼ cup Flour
2 cloves Garlic, minced
¼ tsp ground Cinnamon
½ tsp dried Oregano
½ cup Panko, toasted
2 cups Heart Romaine Lettuce, sliced
2 cups Spinach
Equipment:
sauce pan
whisk
bowl
oven
frying pan
Cooking instruction summary:
In a medium sauce pan, head oil over medium heat. Add onion, cumin and cinnamon. Cover and allow onions to softened. About ten minutes or so. Stir in garlic, chili powder, oregano, cayenne, and flour. Whisk in broth and vinegar. Bring mixture to a boil and then reduce heat to allow sauce to maintain a simmer. Stir often until mixture reduces and thickens. About 30 minutes. Remove from heat and allow to cool and thicken.Preheat oven to 450.While sauce is simmering, fillet chicken breast into two. In three seperate bowls, divide the flour into one, whisked egg into another and lastly add in toasted panko crumbs. Dip each chicken fillet into flour, dredge in egg and then dip and coat with panko crumbs. Place onto lightly sprayed broiling pan. Repeat with other chicken fillet. Bake at 450 for about 10 minutes or until panko is golden brown and chicken is cooked through. Allow to cool slightly before slicing. Ready for final preparation.Plate two corn toastadas per plate in a stacked fashion. Top with lettuce shreds and spinach. Sprinkle on cheddar cheese. Top with sliced chicken. Pour mole sauce over the chicken and serve immediately.
Step by step:
1. In a medium sauce pan, head oil over medium heat.
2. Add onion, cumin and cinnamon. Cover and allow onions to softened. About ten minutes or so. Stir in garlic, chili powder, oregano, cayenne, and flour.
3. Whisk in broth and vinegar. Bring mixture to a boil and then reduce heat to allow sauce to maintain a simmer. Stir often until mixture reduces and thickens. About 30 minutes.
4. Remove from heat and allow to cool and thicken.Preheat oven to 450.While sauce is simmering, fillet chicken breast into two. In three seperate bowls, divide the flour into one, whisked egg into another and lastly add in toasted panko crumbs. Dip each chicken fillet into flour, dredge in egg and then dip and coat with panko crumbs.
5. Place onto lightly sprayed broiling pan. Repeat with other chicken fillet.
6. Bake at 450 for about 10 minutes or until panko is golden brown and chicken is cooked through. Allow to cool slightly before slicing. Ready for final preparation.Plate two corn toastadas per plate in a stacked fashion. Top with lettuce shreds and spinach. Sprinkle on cheddar cheese. Top with sliced chicken.
7. Pour mole sauce over the chicken and serve immediately.
Nutrition Information:
covered percent of daily need
