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Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Ivy Manning
Recipe by Cooking Light July 2010

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.

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  • Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.

  • Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

Nutrition Facts

313 calories; fat 15.2g; saturated fat 2.3g; mono fat 10.2g; poly fat 1.8g; protein 28g; carbohydrates 16.8g; fiber 4.3g; cholesterol 66mg; iron 2.6mg; sodium 444mg; calcium 58mg.
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