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.Like & Share
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:
- Combine all ingredients in a large zip-top plastic bag. Seal and marinate in the fridge for 2 hours, turning occasionally.
Tequila-Lime Vinaigrette:
- Combine all ingredients in a small bowl, stirring with a whisk.
- Chill until ready to use.
Remaining Ingredients:
- Preheat oven to 350° F.
- Prepare grill.
- Remove chicken from bag and discard the marinade.
- Sprinkle chicken with salt. Place chicken on grill rack coated with cooking spray and grill each side until done (about 5 minutes per side).
- Cut chicken into ½-in. slices.
- Combine greens, mango, and jicama in a large bowl. Pour vinaigrette over jicama mixture and toss to coat evenly.
- 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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