Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette

Recipe by Um Safia
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READY IN: 35mins
SERVES: 4
YIELD: 4 dishes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat ridged grill pan.
  • 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.
  • In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
  • 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.
  • 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.
  • 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.
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