lunch

Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

Name: Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon strain adobo sauce (from chipotle pepper can); 1 ripe avocado, peeled and thinly sliced; 1 teaspoon Dijon mustard; 1 egg beaten; 2 cups flour; 1 teaspoon ground cumin; 1 tablespoon honey; 1 cup peeled and thinly sliced jicama; 1 small mango; 350 ml milk; 1/2 cup oil; 1/2 a small red onion, thinly sliced; 1 cup roughly chopped pepitas (pumpkin seeds) or 1 head romaine, hand torn; 1 1/2 teaspoons freshly ground pepper; 2 tablespoons red wine vinegar; 2 tablespoons salt; 4 boneless skinless chicken breasts (could use chicken tenders)

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Strain adobo saucefrom chipotle pepper can1 tbsp
Avocadoripe, peeled and thinly sliced1
Dijon mustard1 tsp
Egg1
Flour2 cups
Ground cumin1 tsp
Honey1 tbsp
Jicama1 cup
Mangosmall1 small
Milk350 ml
Oil½ cup
A onionthinly sliced½
Pepitaspumpkin seeds, hand torn1 cup
Pepper1.5 tsp
Red wine vinegar2 tbsp
Salt2 tbsp
Chicken breastscould use chicken tenders4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

Steps 4 to 5 are in cook-along

Free with a PikaBox account, on the web or in the app.