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Pepita Crusted Chicken Salad with Sweet Adobo Vinaigrette
When I first tried pepitas in this chicken salad, they tasted a little raw — nutty but grassy. Roasting them at 350°F for about eight minutes changed everything: the seeds turned golden and crackled like tiny chips when you bite into them.I keep a jar of roasted pepitas on hand now because I find myself adding them to salads, grain bowls, even yogurt. For this dish, I toss the chicken with chipotle peppers packed in adobo sauce — just enough smoky heat without overwhelming the sweetness from honey and lime juice.The vinaigrette is simple: olive oil, adobo liquid, apple cider vinegar, honey, garlic, and a pinch of salt. It comes together while the chicken rests and keeps well in the fridge for a few days.
Ingredients
Method
- Roast the pepitas: Toss them with olive oil and salt on a small baking sheet. Bake at 350°F for about 8 minutes until lightly golden and fragrant — watch carefully because they burn quickly once they start browning. Set aside to cool, then roughly chop if you prefer smaller pieces in your salad.
- Season the chicken: Pat the chicken breasts dry with paper towels. Rub with olive oil, adobo sauce, smoked paprika, cumin, salt, and pepper until evenly coated on all sides.
- Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for at least 5 minutes before slicing — this keeps them juicy.
- Make the vinaigrette: Whisk together olive oil, adobo sauce, apple cider vinegar, honey, garlic, and salt until emulsified and smooth. Taste and adjust seasoning if needed — you can add more adobo sauce for extra smokiness or a touch of honey for sweetness.
- Assemble the salad: Toss mixed greens with half the vinaigrette in a large bowl (you may not need it all). Slice the rested chicken into strips or bite-sized pieces and arrange over the greens. Sprinkle with roasted pepitas, crumbled queso fresco or feta, and sliced avocado. Drizzle with remaining dressing and serve immediately.
Nutrition
Notes
- Make ahead: The vinaigrette keeps in the fridge for up to one week. Bring it back to room temperature before using and give it a good whisk or shake.
- Chicken prep: If your chicken breasts are very thick (over 1½ inches), pound them gently between parchment paper so they cook evenly without drying out.
- Substitutions: Use canned chipotles in adobo if you have them on hand — just save the sauce from one can for this recipe. You can also use walnuts or pecans instead of pepitas, though the texture will be slightly different.
- Storage: Leftover salad components (dressing, chicken, pepitas) each store separately in the fridge for up to three days. Toss everything together just before serving so the greens don't get soggy.
- Serving suggestions: I like this as a light lunch with crusty bread on the side or a satisfying dinner paired with rice or roasted sweet potatoes.
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