Yields: 6 Servings

Spicy Grilled Chicken Jicama Salad

Ingredients

  • THE CHICKEN:
  • 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
  • THE DRESSING:
  • 1/4 cup green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 teaspoon LAS PALMAS Red Chile Sauce
  • THE SALAD:
  • 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

Directions

GRILL DIRECTIONS:



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.



BROILER DIRECTIONS:



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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