Pepita crusted chicken salad with sweet adobo vinaigrette
Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette is a flavorful main course salad featuring a crunchy pepita crust on chicken, topped with a sweet adobo vinaigrette. It covers 39% of your daily vitamins and minerals needs. This recipe is suitable for a high-protein diet and is perfect for a healthy lunch or dinner option.
Ingredients
chipotle chilies
1 Tbsp
avocado
1
dijon style mustard
1 tsp
free range eggs
1
flour
250 g
cumin
1 tsp
runny honey
1 Tbsp
jicama
130 g
mango
1 small
milk
350 ml
oil
112 ml
red onion
0.5
pumpkin seeds
64 g
black pepper
1.5 tsps
red wine vinegar
2 Tbsps
salt
2 Tbsps
boneless skinless chicken breast
4
Method
- 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!
Nutrition:
728 kcal
Carbs
77 g
Fat
28 g
Protein
42 g
Share recipe:
You Might Also Like
