Grilled Chicken-Jicama-Mango Salad

By á-49485

Ingredients

• Vinaigrette:
• 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 $
• 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

Preparation

Step 1

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.