Grilled Chicken-Jicama-Mango Salad

Grilled Chicken-Jicama-Mango Salad
Grilled Chicken-Jicama-Mango Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken:$

  • 1/4

    cup fresh orange juice $

  • 1/4

    cup low-sodium soy sauce

  • 2

    teaspoons minced garlic $

  • 3/4

    teaspoon chili powder

  • 6

    (6-ounce) skinless, boneless chicken breast halves $

  • Vinaigrette:

  • 1/4

    cup chopped fresh cilantro $

  • 1/4

    cup fresh orange juice $

  • 2

    tablespoons fresh lime juice $

  • 2

    tablespoons tequila

  • 2

    tablespoons extravirgin olive oil $

  • 1 1/2

    teaspoons honey

  • 1/4

    teaspoon freshly ground black pepper

  • 1/8

    teaspoon ground red pepper

  • Dash of salt

  • Tortilla strips:

  • 4

    (6-inch) yellow corn tortillas, cut into (1/2-inch-wide) strips $

  • Cooking spray

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon paprika

  • Dash of ground red pepper

  • Remaining ingredients:

  • 1/2

    teaspoon salt

  • 1

    cup (3 x 1/4-inch) strips peeled jicama

  • 1

    cup thinly sliced peeled mango (about 1 large) $

  • 1

    (5-ounce) bag mixed baby greens

Directions

To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. To prepare vinaigrette, combine cilantro and next 8 ingredients (through dash of salt) in a small bowl; stir with a whisk. Chill until ready to use. Preheat oven to 350°. To prepare tortilla strips, place strips in a large bowl. Coat with cooking spray; toss. Combine cumin, 1/4 teaspoon salt, paprika, and dash of red pepper. Sprinkle over strips; toss well. Spread strips in a single layer on a baking sheet. Bake at 350° for 8 minutes or until almost crisp. Remove from oven; cool. (Tortilla strips will crisp as they cool.) Prepare grill. Remove chicken from bag, discarding marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut chicken into 1/2-inch slices. Combine jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama mixture, and toss to coat. Place 1 1/3 cups jicama mixture on each of 6 plates, and top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips.

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