Baja-Spiced Chicken Salad With Chutney Dressing

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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

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