Best Grilled Chicken And Jicama Salad With Cilantro Lime Vinaigrette Recipes
GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- 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.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE
That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.
Provided by little_wing
Categories Chicken
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For vinaigrette:.
- Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
- For Tortilla strips:.
- Place strips in large bowl and spray with cooking spray, tossing to coat.
- Combine seasonings and sprinkle over strips, tossing to coat.
- Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
- For Chicken:.
- Combine marinade ingredients in large zip-loc bag.
- Add chicken and marinate at least 2 hrs, turning bag occasionally.
- Preheat grill.
- Remove chicken from bag and discard marinade.
- Sprinkle chicken with 1/2 tsp salt.
- Grill 5 minutes on each side or until done.
- Cut meat into 1/2" slices.
- For Salad:.
- Combine jicama, mango and greens in large bowl.
- Pour vinaigrette over salad and toss to coat.
- Divide into servings and top with chicken and tortilla strips.
- Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!
Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8
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