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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.

Elisa Bosley
Recipe by Cooking Light March 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

330 calories; calories from fat 20%; fat 7.3g; saturated fat 1.3g; mono fat 3.9g; poly fat 1.1g; protein 41.9g; carbohydrates 20.1g; fiber 3g; cholesterol 99mg; iron 2.3mg; sodium 737mg; calcium 71mg.
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