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Jicama Salad with Chili-Spiced Chicken

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven at 375°.

  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.

  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.

  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.