Jicama Salad with Chili-Spiced Chicken

Jicama Salad with Chili-Spiced Chicken
Photo by Becky Luigart-Stayner


  • 1 pound skinless, boneless chicken breast halves
  • ¼ cup fresh lime juice
  • ¼ cup minced fresh cilantro
  • 1 tablespoon honey
  • 2 teaspoons ground cumin
  • 4 (6-inch) corn tortillas, cut into strips
  • Cooking spray
  • + 6 more ingredients
    • 3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
    • ½ teaspoon salt, divided
    • Lime wedges (optional)
    • ¼ teaspoon ground red pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons chili powder

Preheat oven at 375°. Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted. Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large non...

View full recipe at My Recipes


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