Yields: 6 Servings

Spicy Grilled Chicken Jicama Salad


  • 2 tsps. fresh lime juice
  • 2 tbls. fresh chopped cilantro
  • 1 can 19 oz. LAS PALMAS Red Chile Sauce, divided
  • 2 whole 4 halves boneless skinless chicken breast halves
  • 1/4 cup green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 teaspoon LAS PALMAS Red Chile Sauce
  • 4 cups lettuce, shredded
  • 2 cups jicama, peeled, julienne-cut
  • 1 can 4.5 oz. ORTEGA Diced Green Chiles
  • 1 cup corn
  • to taste fresh cilantro



1. Heat grill. In 8-inch square (1 1/2 qt) baking dish, combine 2 teaspoons lime juice, 2 tablespoons cilantro and 1/2 cup of red chile sauce; mix well. Add chicken, turn to coat all sides. Cover; refrigerate while preparing dressing.

2. In small bowl, combine onions, 1 tablespoon cilantro, 1 teaspoon lime juice and remaining red chile sauce; blend well. Set aside.

3. When ready to grill, oil grill rack. Place chicken breasts on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 13-18 minutes or until chicken is fork tender and juices run clear, turning once. Cool chicken slightly; cut into strips.

4. Arrange lettuce on serving platter. Layer chicken strips, jicama, chiles and corn. Pour dressing over salad. Garnish with cilantro.


Prepare recipe as directed. Spray broiler pan with nonstick cooking spray. Place chicken breasts on spray-coated pan. Broil 4-6 inches from heat for 12-15 minutes or until chicken is fork tender and juices run clear, turning once. Continue as directed.

Makes 6 Servings.
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