Baja-Spiced Chicken Salad with Chutney Dressing

Ingredients

• 2 teaspoons curry powder divided
• 1 cup breadcrumbs dry
• 2 large egg whites lightly beaten
• 0.3 cup flour all-purpose
• 0.5 cup golden raisins 
• 2  granny smith apples 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 0.8 teaspoon ground ginger divided
• 0.3 teaspoon ground pepper red
• 1 teaspoon coarsely ground pepper black
• 2 teaspoons juice of lemon 
• 0.3 cup mango chutney 
• 1 tablespoon olive oil divided
• 6 tablespoons peppercorn ranch dressing fat-free
• 10 ounce italian-blend salad greens ( 6 cups)
• 0.5 teaspoon salt 
• 16 ounce skinned 
• 1 cup watercress trimmed ( 1 small bunch)
• 0.3 cup walnut halves toasted
• 2 tablespoons water 
• 2 teaspoons water 

Equipment

• food processor
• frying pan

Directions

1. Combine breadcrumbs, 1/2 teaspoon curry powder, 1/2 teaspoon ginger, salt, cumin, red pepper, and allspice in a shallow dish.
2. 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.
3. 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.
4. Heat 2 teaspoons oil in a nonstick skillet coated with cooking spray over medium heat until hot. Lightly coat chicken with cooking spray on both sides. Cook chicken 5 minutes on each side or until done; cut into 1/2-inch slices. Set aside.
5. Cut each apple into 16 wedges, and toss with lemon juice.
6. Place 1 1/2 cups greens and 1/4 cup watercress on each of 4 serving plates. Top each with 8 apple wedges, 3 ounces chicken, 2 tablespoons raisins, and 1 tablespoon walnuts.
7. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.