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Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 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 | 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 | 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 |
Preparation
To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
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.
Preheat oven to 350°.
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 350° for 8 minutes or until almost crisp. Remove from oven; cool. (Tortilla strips will crisp as they cool.)
Prepare grill.
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.
Nutritional Information
Calories:
330 (20% from fat)
Fat:
7.3g (sat 1.3g,mono 3.9g,poly 1.1g)
Protein:
41.9g
Carbohydrate:
20.1g
Fiber:
3g
Cholesterol:
99mg
Iron:
2.3mg
Sodium:
737mg
Calcium:
71mg
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