Baja-spiced Chicken Salad With Chutney Dressing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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 mixture, and dredge in breadcrumb mixture. cover and marinate in refrigerator 30 minutes.
• 2 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.
• 3 preheat oven to 350. cook chicken for 30 minutes or until cooked. cut chicken into slices. set aside.
• 4 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.