Baja-Spiced Chicken Salad with Chutney Dressing

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 553
  • Calories from fat: 21%
  • Fat: 13.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 4.5g
  • Protein: 37.5g
  • Carbohydrate: 73g
  • Fiber: 6.7g
  • Cholesterol: 72mg
  • Iron: 5.2mg
  • Sodium: 876mg
  • Calcium: 146mg

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 (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

Preparation

  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. 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. Heat 2 teaspoons oil in a nonstick skillet coated with cooking spray over medium heat until hot. Lightly coat chicken with cooking spray on both sides. Cook chicken 5 minutes on each side or until done; cut into 1/2-inch slices. Set aside.
  4. Cut each apple into 16 wedges, and toss with lemon juice. Place 1 1/2 cups greens and 1/4 cup watercress on each of 4 serving plates. Top each with 8 apple wedges, 3 ounces chicken, 2 tablespoons raisins, and 1 tablespoon walnuts. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baja-Spiced Chicken Salad with Chutney Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy