Grilled Chicken, Mango, And Jicama Salad With Tequila-Lime Vinaigrette Recipe

Name: Grilled Chicken, Mango, And Jicama Salad With Tequila-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 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; Vinaigrette:; 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; Tortilla strips:; 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

Servings: persons

Chicken:
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
Vinaigrette:
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
Tortilla strips:
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

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 350u00b0.
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 350u00b0 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.

476

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 28 ingredients. The key ingredients include: Chicken:, 1/4 cup fresh orange juice, 1/4 cup low-sodium soy sauce, 2 teaspoons minced garlic, and more.

Yes, Grilled Chicken, Mango, And Jicama Salad With Tequila-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, Mango, And Jicama Salad With Tequila-Lime Vinaigrette

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