Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette

Total Time
Prep 25 mins
Cook 10 mins

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!

Ingredients Nutrition


  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.


Most Helpful

This is a lovely salad! The vinaigrette is just wonderful! Would give this more stars, if I could. Thanks, Um Safia, for the posting. I forgot the pepitas when I served. Oh well, I guess I'll just have to suffer through it again :)

Darkhunter September 10, 2007

I made the portions smaller on this and served it to 6 at my mexican night at the weekend. It's very nice and quite simple to make. The flavors go well together too. TY

Lil' Chef Beth June 26, 2007

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