With a recipe name like that, how can you go wrong? That is what I thought when I came across it in the most recent Cooking Light. Feeling the slight tightness around the waist of my jeans, I picked up the magazine in the airport on my way back from San Francisco vowing to shed a few pounds by eating a lot of salads and holding off on baking projects.
I usually start cooking from a recipe and then end up veering in a different direction or altering it here or there. With this recipe, I didn’t do that one time. I made it exactly as printed and I was thrilled with the result. Don’t let the long recipe dissuade you – it really isn’t that time consuming. And, if you are going to buy tequila for the dressing anyway, you might as well enjoy a little margarita while you are cooking!
Grilled Chicken, Mango and Jicama Salad with Tequila-Lime Vinaigrette
Chicken:
1/4 cup fresh orange juice
1/4 cup soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 (6-ounce) skinless, boneless chicken breast halves
Vinaigrette:
1/4 cup chopped, fresh cilantro
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons tequila
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
dash of salt
Tortilla Strips:
4 (6 inch) yellow corn tortillas, cut in 1/2 inch strips
cooking spray
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
dash of ground red pepper
Remaining ingredients:
1/2 teaspoon salt
1 cup strips peeled jicama
1 cup thinly sliced peeled mango
5 ounces (1 bag) mixed baby greens
1. Combine all chicken marinade ingredients and marinate in refrigerator for 2-24 hours.
2. Combine all vinaigrette ingredients and whisk together in a small bowl. Chill until you use it.
3. Preheat oven to 350 degrees. Place tortilla strips in a bowl. Spray with cooking spray (or olive oil) and toss with all the spices. Bake them spread out on a baking sheet for 8 minutes or until almost crisp. They will get crisp while cooling.
4. Prepare grill. Remove chicken from marinade. Sprinkle with salt and pepper and grill until done.
5. Cut chicken in strips. Combine jicama, mango and greens in a large bowl. Toss with vinaigrette. Spread the jicama mixture on plates. Top with chicken slices and tortilla strips.
From Cooking Light, March 2007
March 24th, 2007 at 3:22 pm
[...] Original post by Caroline [...]
March 24th, 2007 at 4:21 pm
This looks great! I love all of those flavors.
March 25th, 2007 at 1:48 pm
This is right up my alley. And I’m glad you mentioned it not being too time consuming because I definitely thought it would be.
April 4th, 2007 at 6:48 am
Drat. Looking through your site makes me hungry again – and I just ate! *burp* :p
May 30th, 2007 at 3:42 pm
Is there a non-alcholic substitute for tequila? I’d really like to try this recipe!
December 3rd, 2007 at 1:12 pm
Loved the recipe, very tasty. I added a bit more lime, to make it a bit more tangy.
Great Margarita recipe, by the way ; )
July 17th, 2008 at 9:52 pm
[...] from Culinary in the Desert Print this • Subscribe • E-mail this Leave aComment [...]
July 30th, 2008 at 5:17 am
nice recipe. thanks for this recipe
February 12th, 2009 at 12:56 pm
Lovely recipe!
I collect interesting recipes on my site (link above – it’s in Russian). May I translate your recipe and add it to my site?
February 12th, 2009 at 1:02 pm
You already let me to use yout Greek Fish Roe Spread recipe.
If you will let me to use this recipe too, I promise to take two my favourite recipes from my site, translate it and send to you! :)
April 3rd, 2009 at 6:15 pm
Alcoholic cocktail recipes
We Finally Made it with the Best Rum Cocktail Recipes
A comprehensive list of the best 8 rum cocktail recipes to liven up any activity. These can also be used to substitute your all time favorite holiday cocktail recipes and fruit cocktail recipes
August 20th, 2009 at 10:39 am
Thanks for sharing the recipe. This looks really delicious.
January 9th, 2010 at 6:45 am
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February 11th, 2010 at 1:48 pm
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