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Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette
Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette might be just the main course you are searching for. This recipe makes 6 servings with 338 calories, 39g of protein, and 10g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have honey, ground pepper, soy sauce, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for The Fourth Of July.

Instructions

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.
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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.
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VinaigretteVinaigrette
CilantroCilantro
SaltSalt
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3
Preheat oven to 35
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OvenOven
4
To prepare tortilla strips, place strips in a large bowl. Coat with cooking spray; toss.
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Tortilla StripsTortilla Strips
Cooking SprayCooking Spray
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5
Combine cumin, 1/4 teaspoon salt, paprika, and dash of red pepper.
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Red PepperRed Pepper
PaprikaPaprika
CuminCumin
SaltSalt
6
Sprinkle over strips; toss well.
7
Spread strips in a single layer on a baking sheet.
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SpreadSpread
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Baking SheetBaking Sheet
8
Bake at 350 for 8 minutes or until almost crisp.
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9
Remove from oven; cool. (Tortilla strips will crisp as they cool.)
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10
Prepare grill.
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11
Remove chicken from bag, discarding marinade.
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MarinadeMarinade
Whole ChickenWhole Chicken
12
Sprinkle chicken with 1/2 teaspoon salt.
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SaltSalt
13
Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done.
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14
Cut chicken into 1/2-inch slices.
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15
Combine jicama, mango, and greens in a large bowl.
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GreensGreens
JicamaJicama
MangoMango
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16
Pour vinaigrette over jicama mixture, and toss to coat.
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VinaigretteVinaigrette
JicamaJicama
17
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.
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Sliced Chicken BreastSliced Chicken Breast
Tortilla StripsTortilla Strips
JicamaJicama
DifficultyExpert
Ready In45 m.
Servings6
Health Score23
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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