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)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position.
  • EQUIPMENT:

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Lay the coated chicken on the baking sheet and repeat with the rest.
  • INGREDIENTS:
  • EQUIPMENT:

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 40 minutes

Step 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!
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes