Jicama Salad with Chili-Spiced Chicken

Jicama Salad with Chili-Spiced Chicken Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Chill the chicken; it actually tastes best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salad separately you'll still just have two containers.


4 servings (serving size: 2/3 cup salad and 3 ounces chicken)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 29 %
Fat 9.9 g
Satfat 1.5 g
Monofat 5.8 g
Polyfat 1.6 g
Protein 28.8 g
Carbohydrate 26.3 g
Fiber 6.2 g
Cholesterol 66 mg
Iron 2.8 mg
Sodium 427 mg
Calcium 87 mg


4 (6-inch) corn tortillas, cut into strips
Cooking spray
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
1 pound skinless, boneless chicken breast halves
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
1/4 cup minced fresh cilantro
Lime wedges (optional)


Preheat oven at 375°.

Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.

Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.

Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.

April 2001
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