Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

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A Spicy Perspective


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4 x boneless skinless chicken breasts

3 Tb. flour

1 1/2 tsp ground cumin

1 1/2 tsp salt

1/2 tsp pepper

1 x egg

1 Tb. milk

1 cup roughly chopped pepitas

1 head romaine, hand torn

1 x mango, peeled and thinly sliced

1 x ripe avocado, peeled and thinly sliced

1 cup peeled and thinly sliced jicama

1/2 x a small red onion, thinly sliced

1 Tb. strain adobo sauce

1/3 cup oil

2 Tb. red wine vinegar

1 1/2 Tb. honey

1 tsp Dijon mustard

1/2 tsp salt

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