Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
There are a couple of steps you can do ahead: Prepare the citrusy vinaigrette and refrigerate, and bake the tortilla strips and store in an airtight container. If time is tight, substitute baked tortilla chips for the tortilla strips.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 20 %
Fat 7.3 g
Satfat 1.3 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 41.9 g
Carbohydrate 20.1 g
Fiber 3 g
Cholesterol 99 mg
Iron 2.3 mg
Sodium 737 mg
Calcium 71 mg


1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 (6-ounce) skinless, boneless chicken breast halves
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons tequila
2 tablespoons extravirgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Dash of salt
Tortilla strips:
4 (6-inch) yellow corn tortillas, cut into (1/2-inch-wide) strips
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
Dash of ground red pepper
Remaining ingredients:
1/2 teaspoon salt
1 cup (3 x 1/4-inch) strips peeled jicama
1 cup thinly sliced peeled mango (about 1 large)
1 (5-ounce) bag mixed baby greens


To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare vinaigrette, combine cilantro and next 8 ingredients (through dash of salt) in a small bowl; stir with a whisk. Chill until ready to use.

Preheat oven to 350°.

To prepare tortilla strips, place strips in a large bowl. Coat with cooking spray; toss. Combine cumin, 1/4 teaspoon salt, paprika, and dash of red pepper. Sprinkle over strips; toss well. Spread strips in a single layer on a baking sheet. Bake at 350° for 8 minutes or until almost crisp. Remove from oven; cool. (Tortilla strips will crisp as they cool.)

Prepare grill.

Remove chicken from bag, discarding marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut chicken into 1/2-inch slices. Combine jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama mixture, and toss to coat. Place 1 1/3 cups jicama mixture on each of 6 plates, and top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips.

Elisa Bosley,

Cooking Light

March 2007
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