Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • Chicken:
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons tequila
  • 1 (5-ounce) bag mixed baby greens
  • Remaining ingredients:
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon paprika
  • + 21 more ingredients
    • Vinaigrette:
    • ¼ cup fresh orange juice
    • ¼ cup chopped fresh cilantro
    • ¾ teaspoon chili powder
    • 2 teaspoons minced garlic
    • ¼ cup low-sodium soy sauce
    • ¼ cup fresh orange juice
    • 1 cup thinly sliced peeled mango (about 1 large)
    • 1 cup (3 x 1/4-inch) strips peeled jicama
    • ¼ teaspoon salt
    • ½ teaspoon ground cumin
    • Cooking spray
    • Tortilla strips:
    • 4 (6-inch) yellow corn tortillas, cut into (1/2-inch-wide) strips
    • Dash of salt
    • 1/8 teaspoon ground red pepper
    • ½ teaspoon salt
    • Dash of ground red pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ teaspoons honey
    • 2 tablespoons extravirgin olive oil

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....

View full recipe at My Recipes

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