Chicken, Mango & Jicama Salad W Tequila-lime Vinaigrette

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 -2 tablespoon tequila
• 2 tablespoons extra virgin olive oil
• 1 -2 tablespoon honey
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash ground red pepper
• 1/4 cup orange juice
• 1/4 cup low sodium soy sauce
• 2 teaspoons minced garlic
• 3/4 teaspoon chili powder
• 6 boneless skinless chicken breast halves
• 1 small jicama, peeled and cut into thin strips
• 1 medium mango, peeled and diced
• 1 (6 ounce) bag mixed salad greens

Recipe

• 1 for vinaigrette:.
• 2 combine all ingredients and whisk until thoroughly combined. chill until ready to use.
• 3 for tortilla strips:.
• 4 place strips in large bowl and spray with cooking spray, tossing to coat.
• 5 combine seasonings and sprinkle over strips, tossing to coat.
• 6 fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. they will get crispy as they cool.
• 7 for chicken:.
• 8 combine marinade ingredients in large zip-loc bag.
• 9 add chicken and marinate at least 2 hrs, turning bag occasionally.
• 10 preheat grill.
• 11 remove chicken from bag and discard marinade.
• 12 sprinkle chicken with 1/2 tsp salt.
• 13 grill 5 minutes on each side or until done.
• 14 cut meat into 1/2" slices.
• 15 for salad:.
• 16 combine jicama, mango and greens in large bowl.
• 17 pour vinaigrette over salad and toss to coat.
• 18 divide into servings and top with chicken and tortilla strips.
• 19 whew! sit down and enjoy it all with a frozen margarita that someone else fixed!