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Baja Chicken Salad

Served to the 2008 U.S. Olympics team by Chef Jacque Hamilton

Nutrition Facts: 515 Calories, 13g Fat, 160.5mg Cholesterol, 871.2mg Sodium, 55.1g Carbs, 3.8g Fiber, 18.9g Sugar, 43.1g Protein
Yield: Serves 6

Ingredients

  • 1 1/2 cup panko breadcrumbs
  • 1 Tbs. curry powder
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 3/4 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. allspice
  • 2 eggs (combined with 4 Tbs. water)
  • 6 4-oz.  chicken breasts
  • 6 Tbs. flour
  • Canola cooking spray
  • 6 oz. fat-free ranch dressing
  • 3 oz. mango chutney
  • 3 Tbs. water
  • 1 1/2 Tbs. olive oil
  • 2 Granny Smith apples
  • 1 tsp. lemon juice
  • 6 cups romaine (cut into bite-size pieces)
  • 6 cups watercress
  • 2 Tbs. golden raisins
  • 2 Tbs. walnuts
  • 1 1/2 tsp. black pepper

Instructions

  1. Heat oven to 375 degrees.
  2. Combine panko, ¼ the amount of curry powder and ½ the amount of ginger with all of the salt, cumin, red pepper and allspice. Coat chicken with flour.
  3. Dip chicken in egg mixture and dredge in the panko. Cover and set aside for 30 minutes.
  4. Combine the rest of the curry powder, ginger, ranch dressing, chutney, water and oil in food processor; process until smooth.
  5. Spray baking pan, and lightly coat chicken with cooking spray on both sides.
  6. Bake chicken for 8-10 minutes or until crisp and temperature reaches 165 degrees. Slice into ½-inch slices and set aside.
  7. Cut each apple into 15 wedges and toss with lemon juice. Combine romaine and watercress and place 2 cups on each salad plate.
  8. Top with 5 apple slices, 4 oz. of chicken, 1 tsp. of raisins, 1 tsp. walnuts. Sprinkle with black pepper and drizzle 3 Tbs. dressing over each serving.


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