Jicama Salad with Chili-Spiced Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chill the chicken; it actually tastes best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salad separately you'll still just have two containers. Ingredients:
4 (6-inch) corn tortillas, cut into strips |
cooking spray |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
1 pound skinless, boneless chicken breast halves |
1/4 cup fresh lime juice |
2 tablespoons extra-virgin olive oil |
1 tablespoon honey |
3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound) |
1/4 cup minced fresh cilantro |
lime wedges (optional) |
Directions:
1. Preheat oven at 375°.
2. Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.
3. Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.
4. Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.
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