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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Jicama Salad with Chili-Spiced 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.

Cooking Light APRIL 2001

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

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 29%
  • Fat: 9.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.8g
  • Carbohydrate: 26.3g
  • Fiber: 6.2g
  • Cholesterol: 66mg
  • Iron: 2.8mg
  • Sodium: 427mg
  • Calcium: 87mg
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