Baja-Spiced Chicken Salad With Chutney Dressing

Name: Baja-Spiced Chicken Salad With Chutney Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry breadcrumbs; 2 teaspoons curry powder, divided; ¾ teaspoon ground ginger, divided; ½ teaspoon salt; ½ teaspoon ground cumin; ¼ teaspoon ground red pepper; ¼ teaspoon ground allspice; 2 teaspoons water; 2 large egg whites, lightly beaten; 4 skinless chicken breasts; ¼ cup flour; 6 tablespoons peppercorn ranch dressing; ¼ cup mango chutney; 2 tablespoons water; 1 tablespoon olive oil, divided; cooking spray; 6 cups mixed salad greens; 1 cup watercress, trimmed; 1 mango, peeled and sliced; 12 grape tomatoes, cut in half; ¼ cup feta cheese, crumbled; ½ cup dark raisin; ¼ cup roasted soybeans, toasted; 1 teaspoon fresh coarse ground black pepper

Servings: persons

1 cup dry breadcrumbs
2 teaspoons curry powder, divided
¾ teaspoon ground ginger, divided
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red pepper
¼ teaspoon ground allspice
2 teaspoons water
2 large egg whites, lightly beaten
4 skinless chicken breasts
¼ cup flour
6 tablespoons peppercorn ranch dressing
¼ cup mango chutney
2 tablespoons water
1 tablespoon olive oil, divided
cooking spray
6 cups mixed salad greens
1 cup watercress, trimmed
1 mango, peeled and sliced
12 grape tomatoes, cut in half
¼ cup feta cheese, crumbled
½ cup dark raisin
¼ cup roasted soybeans, toasted
1 teaspoon fresh coarse ground black pepper

1
Combine breadcrumbs, 1/2 teaspoon curry powder, 1/2 teaspoon ginger, salt, cumin, red pepper, and allspice in a shallow dish.
2
Combine 2 teaspoons water and egg whites.
3
Coat chicken with flour.
4
Dip chicken in egg white mixture, and dredge in breadcrumb mixture.
5
Cover and marinate in refrigerator 30 minutes.
6
Combine 1 1/2 teaspoons curry powder, 1/4 teaspoon ginger, ranch dressing, chutney, 2 tablespoons water, and 1 teaspoon oil in a food processor; process until smooth.
7
Set aside.
8
Preheat oven to 350.
9
Cook chicken for 30 minutes or until cooked.
10
Cut chicken into slices.
11
Set aside.
12
On 4 plates add some salad greens and watercress.
13
Top with mango, tomato and feta cheese.
14
Sprinkle with raisins and nuts.
15
Top with chicken slices.
16
Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup dry breadcrumbs, 2 teaspoons curry powder, divided, ¾ teaspoon ground ginger, divided, ½ teaspoon salt, and more.

Yes, Baja-Spiced Chicken Salad With Chutney Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!