Grilled Chicken And Jicama Salad With Cilantro-Lime Vinaigrette Recipe

Name: Grilled Chicken And Jicama Salad With Cilantro-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For vinaigrette; 1/4 cup freshly squeezed lime juice; 1/3 cup chopped fresh cilantro leaves; 1/2 teaspoon ground cumin; cayenne pepper; 1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both); salt; For salad; 1 1/2 lbs boneless skinless chicken breast halves; 1 large head romaine lettuce, torn into bite-size pieces; 1 small jicama, cut into thin sticks (about 12 oz.); 1 bunch radish, sliced into half-moons; 1/4 small red onion, very thinly sliced; 1 large avocado, diced; 1 large mango, diced; 1/4 cup hulled hulled roasted salted pepitas

Servings: persons

For vinaigrette
1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
cayenne pepper
1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
salt
For salad
1 1/2 lbs boneless skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama, cut into thin sticks (about 12 oz.)
1 bunch radish, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled hulled roasted salted pepitas

1
Preheat ridged grill pan.
2
For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
3
In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
4
In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
5
Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
6
Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For vinaigrette, 1/4 cup freshly squeezed lime juice, 1/3 cup chopped fresh cilantro leaves, 1/2 teaspoon ground cumin, and more.

Yes, Grilled Chicken And Jicama Salad With Cilantro-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken And Jicama Salad With Cilantro-Lime Vinaigrette

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