Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette Recipe

Name: Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts could use chicken tenders; 3 tablespoons flour; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1 egg; 1 tablespoon milk or water; 1 cup pepitas roughly chopped, pumpkin seeds or 1 head romaine, hand torn; 1 mango peeled and thinly sliced; 1 avocado ripe, peeled and thinly sliced; 1 cup jicama peeled and thinly sliced; 1/2 red onion a small, thinly sliced; 1 tablespoon adobo sauce strain, from chipotle pepper can; 1 cup oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 teaspoon dijon mustard; 1/2 teaspoon salt

Servings: persons

4 boneless, skinless chicken breasts could use chicken tenders
3 tablespoons flour
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 tablespoon milk or water
1 cup pepitas roughly chopped, pumpkin seeds or 1 head romaine, hand torn
1 mango peeled and thinly sliced
1 avocado ripe, peeled and thinly sliced
1 cup jicama peeled and thinly sliced
1/2 red onion a small, thinly sliced
1 tablespoon adobo sauce strain, from chipotle pepper can
1 cup oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon salt

1
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.
2
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.
3
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.
4
Bake the chicken for 20-25 minutes, depending on the size of the breasts. *For chicken tenders bake 15 minutes.
5
While baking, prepare four salad plates with a bed of romaine, followed by thin slivers of mango, avocado, jicama, and red onion.
6
Whisk together the adobo sauce, oil, vinegar, honey, Dijon, and salt.
7
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!

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts could use chicken tenders, 3 tablespoons flour, 1 teaspoon ground cumin, 1 teaspoon salt, and more.

Yes, Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette 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.

Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

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