Baja-Spiced Chicken Salad With Chutney Dressing
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1 cup dry breadcrumbs
- 2 teaspoons curry powder, divided
- 3⁄4 teaspoon ground ginger, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon ground allspice
- 2 teaspoons water
- 2 large egg whites, lightly beaten
- 4 skinless chicken breasts
- 1⁄4 cup flour
- 6 tablespoons peppercorn ranch dressing
- 1⁄4 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
- 1⁄4 cup feta cheese, crumbled
- 1⁄2 cup dark raisin
- 1⁄4 cup roasted soybeans, toasted
- 1 teaspoon fresh coarse ground black pepper
directions
- Combine breadcrumbs, 1/2 teaspoon curry powder, 1/2 teaspoon ginger, salt, cumin, red pepper, and allspice in a shallow dish. Combine 2 teaspoons water and egg whites. Coat chicken with flour. Dip chicken in egg white mixture, and dredge in breadcrumb mixture. Cover and marinate in refrigerator 30 minutes.
- 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. Set aside.
- Preheat oven to 350. Cook chicken for 30 minutes or until cooked. Cut chicken into slices. Set aside.
- On 4 plates add some salad greens and watercress. Top with mango, tomato and feta cheese. Sprinkle with raisins and nuts. Top with chicken slices. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.
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