Grilled Chicken And Jicama Salad With Cilantro-lime Vinaigrette
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
- 1/4 cup freshly squeezed lime juice
- 1/3 cup chopped fresh cilantro leaves
- 1/2 teaspoon ground cumin
- cayenne pepper
- 1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
- salt
- 1 1/2 lbs boneless skinless chicken breast halves
- 1 large head romaine lettuce, torn into bite-size pieces
- 1 small jicama, cut into thin sticks (about 12 oz.)
- 1 bunch radish, sliced into half-moons
- 1/4 small red onion, very thinly sliced
- 1 large avocado, diced
- 1 large mango, diced
- 1/4 cup hulled hulled roasted salted pepitas
Recipe
- 1 preheat ridged grill pan.
- 2 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.
- 3 in shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- 4 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.
- 5 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.
- 6 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.
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