Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 2/3 cup salad and 3 ounces chicken)

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.

How to Make It

Step 1

Preheat oven at 375°.

Step 2

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.

Step 3

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.

Step 4

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.

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