- 6
Ingredients
- 2 heads romaine lettuce, shredded
- 2 limes, divided
- 1/2 cup mayonnaise
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 3 cups diced grilled chicken breasts
- 1/2 small jicama
- 1 small mango
- 1/2 cup loosely packed fresh cilantro
- 1/4 tsp salt
- 1 avocado, peeled and sliced (optional)
Preparation
Step 1
Shred lettuce using Santoku Knife and place in serving bowl. Zest limes using Microplane® Adjustable Grater to measure 1 tsp. Juice limes to measure 3 tbsp.
Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Stainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside.
Add chicken to remaining sauce; mix well using Classic Scraper.
Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade.
Slice jicama and mango into ¼-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well.
Top the lettuce with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over salad.
U.S. Nutrients per serving : Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 12 g, Protein 22 g, Sodium 350 mg, Fiber 3 g
Cook’s Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7–10 minutes. Turn chicken over; cook 7–10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and
juices run clear.
OR, place chicken in the Deep Covered Baker with salt, pepper and seasoning. Cover and microwave for 6-12 minutes (more if the chicken is still frozen).