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Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette
Photo: Anna Pelzer

Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

19 ingredients Adobo foodista
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Estimated Nutrition (whole recipe, rough)

1638
Calories
71g
Protein
68g
Fat
194g
Carbs

Counts 16 of 22 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Avocado 1 medium (150g) 240
Chicken 100g cooked 165
Pistachio 1 oz (28g / ~49 kernels) 159
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Mango 1 cup diced (165g) 99
Egg 1 large egg (50g) 78
Honey 1 tbsp (21g) 64
Jicama 1 cup (120g) 46
Onion 1 medium (110g) 44
Cumin 1 tsp ground (2.1g) 8
Pepper 1 tsp ground (2.3g) 6
Vinegar 1 tbsp (15ml) distilled 3
Mustard 1 tsp (5g) yellow 3
Salt 1 tsp (6g) 0
Water not in our table 0
Pepita not in our table 0
Pumpkin not in our table 0
Seed not in our table 0
Sauce not in our table 0
Capsicum not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 4 breasts boneless skinless chicken
  • 3 tablespoons flour
  • 1 teaspoons ground cumin
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 piece egg
  • 1 tablespoons milk (or water) (optional)
  • 1 cups roughly chopped pepitas (pumpkin seeds) or pistachios
  • 1 head romaine, hand torn
  • 1 piece mango, peeled and thinly sliced
  • 1 piece ripe avocado, peeled and thinly sliced
  • 1 cups peeled and thinly sliced jicama
  • 1/2 piece small red onion, thinly sliced
  • 1 tablespoons strained adobo sauce (from chipotle pepper can)
  • 1/3 cups oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoons honey
  • 1 teaspoons Dijon mustard
  • 1/2 teaspoons salt

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
Recipe sourced from foodista

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