Jicama Salad With Chili-Spiced Chicken Recipe

Name: Jicama Salad With Chili-Spiced Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven at 375u00b0.
2
Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375u00b0 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.

368

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 13 ingredients. The key ingredients include: 4 (6-inch) corn tortillas, cut into strips, Cooking spray, 2 teaspoons chili powder, 2 teaspoons ground cumin, and more.

Yes, Jicama Salad With Chili-Spiced Chicken falls under the Soups & Stews 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.

Jicama Salad With Chili-Spiced Chicken

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