Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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There are a couple of steps you can do ahead: Prepare the citrusy vinaigrette and refrigerate, and bake the tortilla strips and store in an airtight container. If time is tight, substitute baked tortilla chips for the tortilla strips. Ingredients:
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 |
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:
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.
2. 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.
3. Preheat oven to 350°.
4. 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.)
5. Prepare grill.
6. 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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