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

Ingredients

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

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....

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