Chicken Mole Salad

• FOR THE MOLE SAUCE:
• 1/3 cups Onion, Chopped
• 1/2 teaspoons Cumin
• 1/4 teaspoons Cinnamon
• 2 cloves Garlic, Minced
• 1-1/4 Tablespoon Chili Powder
• 1/2 teaspoons Oregano
• 1/8 teaspoons Cayenne Pepper
• 1 Tablespoon Flour
• 1-1/2 cup Chicken Or Beef Broth
• 1 Tablespoon Balsamic Vinegar
• 1/4 cups Bittersweet Chocolate Chips
• FOR THE CHICKEN:
• 1 whole Chicken Breast, Filleted Into Two
• 1/4 cups Flour
• 1 whole Egg, Beaten
• 1/2 cups Panko, Toasted
• FOR THE SALAD ASSEMBLY:
• 4 whole Corn Tostadas
• 2 cups Lettuce, Romaine Hearts, Sliced
• 2 cups Fresh Spinach
• 1/3 cups Cheddar Cheese, Shredded

1. For the mole sauce:
2. In a medium sauce pan, heat oil over medium heat. Add onion, cumin and cinnamon. Cover and allow onions to softened, about 10 minutes or so. Stir in garlic, chili powder, oregano, cayenne, and flour. Whisk in broth and vinegar. Bring mixture to a boil and then reduce heat to allow sauce to maintain a simmer. Stir often until mixture reduces and thickens, about 30 minutes. Just prior to removal from heat, stir in chocolate chips until just melted. Remove from heat and allow to cool and thicken.
3. For the chicken:
4. Preheat oven to 450u0b0F.
5. While sauce is simmering, fillet chicken breast into two. In 3 seperate bowls, divide the flour into one, whisked egg into another and lastly add in toasted panko crumbs to the third bowl. Dip each chicken fillet into flour, dredge in egg and then dip and coat with panko crumbs. Place onto lightly sprayed broiling pan. Repeat with the other chicken fillet. Bake at 450u0b0F for about 10 minutes or until panko is golden brown and chicken is cooked through. Allow to cool slightly before slicing.
6. For the salad preparation:
7. Plate 2 corn tostadas per plate in a stacked fashion. Top with lettuce shreds and spinach. Sprinkle on cheddar cheese. Top with sliced chicken. Pour mole sauce over the chicken and serve immediately.

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Taken from tastykitchen.com/recipes/salads/chicken-mole-salad/ (may not work)