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Grilled Chicken with Mango and Jicama Salad

Grilled chicken is served over a mango, jicama, and greens mixture topped with a delicious tequila-lime vinaigrette in this fun recipe.

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Ingredients:

Chicken:

  • 6 6-oz. boneless, skinless chicken breast halves
  • 5 garlic cloves, minced
  • ¼ cup tamari (gluten-free soy sauce)
  • ¼ cup fresh orange juice
  • ¾ tsp. chili powder

Tequila-Lime Vinaigrette:

  • 2 tbsp. tequila
  • 2 tbsp. fresh lime juice
  • 2 tbsp. grapeseed oil
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh orange juice
  • 1½ tsp. honey
  • ¼ tsp. ground black pepper
  • 1/8 tsp. ground red pepper
  • Dash of sea salt

Remaining Ingredients:

  • 1 5-oz. bag mixed baby greens
  • 1 cup mango, peeled and thinly sliced
  • 1 cup jicama, peeled and cut into -in. strips
  • ½ tsp. salt

Directions:

Chicken:

  1. Combine all ingredients in a large zip-top plastic bag. Seal and marinate in the fridge for 2 hours, turning occasionally.

Tequila-Lime Vinaigrette:

  1. Combine all ingredients in a small bowl, stirring with a whisk.
  2. Chill until ready to use.

Remaining Ingredients:

  1. Preheat oven to 350° F.
  2. Prepare grill.
  3. Remove chicken from bag and discard the marinade.
  4. Sprinkle chicken with salt. Place chicken on grill rack coated with cooking spray and grill each side until done (about 5 minutes per side).
  5. Cut chicken into ½-in. slices.
  6. Combine greens, mango, and jicama in a large bowl. Pour vinaigrette over jicama mixture and toss to coat evenly.
  7. Place 1 cups jicama mixture on each of 6 plates and top each serving with 1 sliced chicken breast half.

Servings: 6

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