Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

Ingredients

• 1 tablespoon chipotle sauce (from chipotle pepper can)
• 1  avocado ripe peeled thinly sliced
• 1 teaspoon dijon mustard 
• 1  eggs beaten
• 2 cups flour 
• 1 teaspoon ground cumin 
• 1 tablespoon honey 
• 1 cup jicama peeled thinly sliced
• 1 small mangos 
• 350 ml milk 
• 0.5 cup cooking oil 
• 0.5  onion red thinly sliced
• 1 cup pumpkin seeds roughly chopped (pumpkin seeds)
• 1.5 teaspoons pepper freshly ground
• 2 tablespoons red wine vinegar 
• 2 tablespoons salt 
• 4  chicken breast boneless skinless (could use chicken tenders)

Equipment

• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat the oven to 350 degrees F and move the oven rack to the upper-middle position.
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.
3. 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.While baking, prepare four salad plates with a bed of romaine, followed by thin slivers of mango, avocado, jicama, and red onion.
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!