Baja-Spiced Chicken Salad with Chutney Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 (4-ounce) skinned, boned chicken breast halves |
1/4 cup all-purpose flour |
6 tablespoons fat-free peppercorn ranch dressing |
1/4 cup mango chutney |
2 tablespoons water |
1 tablespoon olive oil, divided |
cooking spray |
2 granny smith apples |
2 teaspoons lemon juice |
1 (10-ounce) package italian-blend salad greens (about 6 cups) |
1 cup trimmed watercress (about 1 small bunch) |
1/2 cup golden raisins |
1/4 cup walnut halves, toasted |
1 teaspoon coarsely ground black pepper |
Directions:
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 white 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. 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.
4. Cut each apple into 16 wedges, and toss with lemon juice. 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. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.
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