Pepita Crusted Chicken Salad with Sweet Adobo Vinaigrette

INGREDIENTS

• For the chicken:
• 4 boneless skinless chicken breasts (could use chicken tenders)
• 3 Tb. flour
• 1 ½ tsp. ground cumin
• 1 ½ tsp. salt
• ½ tsp. pepper
• 1 egg
• 1 Tb. milk (or water)
• 1 cup roughly chopped pepitas (pumpkin seeds) or pistachios
• For the salad:
• 1 head romaine, hand torn
• 1 mango, peeled and thinly sliced
• 1 ripe avocado, peeled and thinly sliced
• 1 cup peeled and thinly sliced jicama
• ½ a small red onion, thinly sliced
• For the dressing:
• 1 Tb. strain adobo sauce (from chipotle pepper can)
• 1/3 cup oil
• 2 Tb. red wine vinegar
• 1 ½ Tb. honey
• 1 tsp. Dijon mustard
• ½ tsp. salt