Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette might be a good recipe to expand your main course collection. For $2.94 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 42g of protein, 29g of fat, and a total of 729 calories. This recipe serves 4. 4 people were glad they tried this recipe. If you have egg, honey, oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette, Watermelon, Feta & Pepita Salad With A Sweet Lime Vinaigrette, and Pepita-Crusted Chicken Sliders.

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!