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1
Place the chicken breasts between sheets of plastic wrap and pound them with a mallet to a 1/3-inch thickness. Slice each breast in half lengthwise.
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2
In a 9X13 inch glass pan, mix the juice with the oil and place the chicken into this marinade, about 15 to 20 minutes.
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3
Wash the head of romaine very well, cut an inch off the top and slice the rest of the head into 1/2-inch slices. (8 cups) Rinse these well, spin and wrap them in paper towels. Chill until you are ready to assemble the salad.
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4
Place the rinsed hearts of palm into a bowl of cold water,soak for 5 minutes to remove the brine.
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5
While the hearts of palm are soaking, lightly spray a small saute pan and toast the pine nuts over medium-low to medium heat. When the pine nuts are just beginning to turn golden brown (3 to 4 minutes), remove them from the heat, place on a plate to cool, and set aside until you are ready to assemble the salad.
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6
Remove the hearts of palm from the water, pat them dry with paper towels, and cut them into 1/4-inch discs. Wrap the pieces in a paper towel and chill. Dice the jicama and tomatoes, slice the scallions and set aside. Spray the grill with nonstick spray and preheat. Grill the chicken over medium-high to high heat for about 4 minutes per side or until it is cooked through but not dry. Remove the chicken to a cutting board, cool slightly and cut into bite-sized pieces.
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7
Place the lettuce, hearts of palm, jicama, tomatoes, scallions and chicken in a large, attractive salad bowl. Toss with half of the dressing, then add the dressing by tablespoons until the salad is lightly dressed, not over dressed. Sprinkle the toasted pine nuts on top and serve immediately.
