Baja-Spiced Chicken Salad with Chutney Dressing

Baja-Spiced Chicken Salad with Chutney Dressing
Baja-Spiced Chicken Salad with Chutney Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup dry breadcrumbs leaves removed

  • 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

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. 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. 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. 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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