Grilled Chicken And Jicama Salad With Cilantro Lime Vinaigrette Food

CILANTRO LIME GRILLED CHICKEN SANDWICH

Steps:

• Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
• Preheat an outdoor grill or grill pan to medium-high heat.
• Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
• Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

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.

CILANTRO-LIME VINAIGRETTE

Steps:

• In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
• With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
• Serve with greens, on any type of Mexican salad, or use as a marinade.

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE

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!

JICAMA MANGO SALAD WITH CILANTRO AND LIME

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.