Baja-Spiced Chicken Salad With Chutney Dressing

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 skinless chicken breasts
• 1/4 cup flour
• 6 tablespoons peppercorn ranch dressing
• 1/4 cup mango chutney
• 2 tablespoons water
• 1 tablespoon olive oil, divided
• cooking spray
• 6 cups mixed salad greens
• 1 cup watercress, trimmed
• 1 mango, peeled and sliced
• 12 grape tomatoes, cut in half
• 1/4 cup feta cheese, crumbled
• 1/2 cup dark raisin
• 1/4 cup roasted soybeans, toasted
• 1 teaspoon fresh coarse ground black pepper

Directions

1. 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. 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. 3

   Preheat oven to 350. Cook chicken for 30 minutes or until cooked. Cut chicken into slices. Set aside.

4. 4

   On 4 plates add some salad greens and watercress. Top with mango, tomato and feta cheese. Sprinkle with raisins and nuts. Top with chicken slices. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.