Fiesta Chicken Tacos With Mango And Jicama Salad

• Salad:
• 3/4 cup (3-inch) julienne-cut peeled jicama
• 1/2 cup sliced peeled ripe mango
• 1/4 cup presliced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1 1/2 teaspoons chopped fresh cilantro
• 1/4 teaspoon salt
• Dash of black pepper
• Tacos:
• 1 tablespoon olive oil, divided
• 1 pound skinless, boneless chicken breast, cut into thin strips
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup presliced red bell pepper
• 1 cup presliced red onion
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas
• 1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.
5. Try this with a side of chipotle

salad, jicama, mango, red onion, lime juice, sugar, fresh cilantro, salt, black pepper, olive oil, skinless, chili powder, ground cumin, ground chipotle chile pepper, red bell pepper, red onion, salt, corn tortillas, mixed salad greens

Taken from www.myrecipes.com/recipe/fiesta-chicken-tacos-with-mango-jicama-salad (may not work)