CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE
That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.
Provided by little_wing
Categories Chicken
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For vinaigrette:.
- Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
- For Tortilla strips:.
- Place strips in large bowl and spray with cooking spray, tossing to coat.
- Combine seasonings and sprinkle over strips, tossing to coat.
- Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
- For Chicken:.
- Combine marinade ingredients in large zip-loc bag.
- Add chicken and marinate at least 2 hrs, turning bag occasionally.
- Preheat grill.
- Remove chicken from bag and discard marinade.
- Sprinkle chicken with 1/2 tsp salt.
- Grill 5 minutes on each side or until done.
- Cut meat into 1/2" slices.
- For Salad:.
- Combine jicama, mango and greens in large bowl.
- Pour vinaigrette over salad and toss to coat.
- Divide into servings and top with chicken and tortilla strips.
- Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!
Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
LIME CHICKEN VINAIGRETTE
An experiment gone woefully right--a powerful combination of flavors starting with the lime, moving to the balsamic vinaigrette, and finishing with a spicy kick. Goes particularly well with a dry red wine :-D.
Provided by TATLien
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all chicken ingredients and marinate for 20 minutes.
- Pour combination into a frying pan and cook on medium high until sauce has boiled down to 1/3 its original height. The sauce should be thick by this point.
- Steam rice as usual, except add butter, Worcestershire sauce (just a dash is probably enough) and lime juice to taste.
- Spoon chicken and sauce over steamed rice. Steamed veggies would be a great addition as well.
- If you don't have balsamic basil vinaigrette, regular balsamic vinaigrette and a teaspoon of freshly minced basil will work as well.
Nutrition Facts : Calories 174.4, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 630.8, Carbohydrate 4.2, Fiber 1.4, Sugar 0.4, Protein 15.8
MANGO VINAIGRETTE
From Coastal Living. I would serve this on a spinach and/or seafood salad. They pair it with scallops. Yum!
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Process first 5 ingredients in a blender or food processor until smooth.
- Stir in salt and pepper to taste.
Nutrition Facts : Calories 124.4, Fat 0.5, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 31.4, Fiber 1.9, Sugar 27.8, Protein 1.3
GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
- Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
- Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
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