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.