Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette

  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!

vinaigrette, fresh cilantro, orange juice, lime juice, tequila, extra virgin olive oil, honey, black pepper, ground red pepper, corn tortilla, corn tortillas, ground cumin, salt, paprika, ground red pepper, chicken, orange juice, soy sauce, garlic, chili powder, chicken, salad, jicama, mango, mixed salad greens

Taken from www.food.com/recipe/chicken-mango-jicama-salad-w-tequila-lime-vinaigrette-226522 (may not work)

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