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    Jicama Salad with Chili-Spiced Chicken

    Recipe Introduction

    Source: Cooking Light-4/01

    List of Ingredients

    • 4 (6-inch) corn tortillas, cut into strips
    • cooking spray
    • 2 teaspoons chili powder
    • 2 teaspoons ground cumin
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon ground red pepper
    • 1 pound skinless boneless chicken breast halves
    • 1/4 cup fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon honey
    • 3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
    • 1/4 cup minced fresh cilantro
    • lime wedges, optional


    1. Preheat oven to 375 degrees.

    2. Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375 for 8 minutes or until toasted.

    3. Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.

    4. Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.

    5. Yield: 4 servings (serving size: 2/3 cup salad and 3 ounces chicken). 307 cal, 9.9g fat, 28.8g pro, 26.3g carb, 66mg chol, 427mg sod.

    Final Comments

    Notes: Chill the chicken, it actually taste best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salald separately.




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