Grilled Chicken, Mango, and Jicama Salad with Tequila lime Vinaigrette

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Added Jan 30th, 09 by Serena Mercer
  • 1 recipe submitted


  • Categories: Poultry, Salads
  • Servings: 6 change
  • Calories per serving: 305
  • Prep Time: 10 mins
  • Cook Time: 13 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 30515%
Fat 8g12%
Cholesterol 97mg32%
Sodium 656mg 27%
Carbohydrates 13g15%

More facts>>

FoodConnect Nutritionals

Ingredients

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Chicken:

  • 1/4 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons garlic, minced
  • 3/4 tsp chili powder
  • 6 (6-ounce) chicken breast skinless, boneless, halves

Vinaigrette:

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tequila
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons honey
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp 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 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • Dash of ground red pepper

Remaining Ingredients:

  • 1/2 tsp salt
  • 1 cup (3 x 1/4-inch) strips jicama, peeled
  • 1 cup mango (about 1 large) thinly sliced, peeled
  • 1 (5-ounce) bag baby greens mixed

Recipe Method

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); stir well.

3. Preheat oven to 350 degrees.

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 350 degrees for 8 minutes or until almost crisp. Remove from oven; 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; grill 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; toss to coat. Place 1 1/3 cups jicama mixture on each of 6 plates; top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips.

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