Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette

Line a rimmed baking sheet with a piece of parchment paper. Set up three small pans or shallow dishes for your dredging station: one with chopped pepitas, one with 1 egg and 1 tablespoon of milk whisked together, and a third with a mixture of flour, cumin, salt, and pepper.

Dip each chicken breast into the seasoned flour mixture, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off, and finally press it into the chopped pepitas to coat thoroughly.

Bake the chicken for 20-25 minutes, adjusting the time based on the thickness of the breasts; chicken tenders will cook faster, around 15 minutes. The chicken is done when it's cooked through and the pepita crust is golden.

While the chicken bakes, arrange four salad plates. Start with a bed of romaine, then top each with thin slivers of mango, avocado, jicama, and red onion.

In a small bowl, whisk together the adobo sauce, oil, vinegar, honey, Dijon mustard, and salt until well combined.

Once the chicken is cooked, let it rest for at least 5 minutes before slicing or serving. Top each prepared salad plate with a warm chicken breast and drizzle generously with the adobo vinaigrette.