Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

Ingredients

• 1 tablespoon strain adobo sauce (from chipotle pepper can)
• 1 ripe avocado, peeled and thinly sliced
• 1 teaspoon Dijon mustard
• 1 egg beaten
• 2 cups flour
• 1 teaspoon ground cumin
• 1 tablespoon honey
• 1 cup peeled and thinly sliced jicama
• 1 small mango
• 350 ml milk
• 1/2 cup oil
• 1/2 a small red onion, thinly sliced
• 1 cup roughly chopped pepitas (pumpkin seeds) or 1 head romaine, hand torn
• 1 1/2 teaspoons freshly ground pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons salt
• 4 boneless skinless chicken breasts (could use chicken tenders)

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