Zesty Grilled Chicken and Jicama Salad with Cilantro-Lime Dressing
Experience the vibrant flavors of Mexico with this refreshing Zesty Grilled Chicken and Jicama Salad. Tender, grilled chicken breast is marinated in a zesty cilantro-lime vinaigrette that infuses every bite with a burst of freshness. This salad features crunchy jicama sticks, peppery radishes, creamy avocado, and sweet mango, all harmoniously layered on a bed of crisp romaine lettuce. The dish is topped off with roasted pepitas, adding a delightful crunch. Perfect for a light lunch or dinner, this salad is not just a meal; it's a celebration of flavors and textures that will leave you craving more!
4
Servings
325
Calories
14
Ingredients
Ingredients
freshly squeezed lime juice
1/4 cup (freshly squeezed)
chopped fresh cilantro leaves
1/3 cup (chopped)
ground cumin
1/2 teaspoon (ground)
cayenne pepper
to taste (pinch or sprinkle)
olive oil or canola oil
1/2 cup (oil)
salt
to taste (seasoning)
boneless skinless chicken breast halves
1 1/2 lbs (halves)
romaine lettuce
1 large head (torn into bite-sized pieces)
jicama
1 small (cut into thin sticks (about 12 oz.))
radishes
1 bunch (sliced into half-moons)
red onion
1/4 small (very thinly sliced)
avocado
1 large (diced)
mango
1 large (diced)
hulled roasted salted pepitas
1/4 cup (hulled roasted salted)
Instructions
1
Preheat a ridged grill pan over medium-high heat.
2
In a medium bowl, whisk together the lime juice, chopped cilantro, ground cumin, and a pinch of cayenne pepper. Gradually whisk in the olive or canola oil until the mixture is fully emulsified and season with salt to taste.
3
Place the chicken breasts in a shallow dish and pour 1/3 of the prepared vinaigrette over them. Ensure the chicken is evenly coated, then let it marinate for at least 20 minutes.
4
While the chicken is marinating, prepare the salad ingredients. In a large serving bowl, toss the torn romaine lettuce with a small amount of the vinaigrette to lightly coat.
5
In another bowl, combine the jicama, sliced radishes, red onion, diced avocado, and diced mango. Toss gently with more vinaigrette to combine.
6
Grill the marinated chicken for about 6 minutes on each side, or until cooked through. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes.
7
Slice the chicken diagonally into 1/2-inch thick slices. Arrange the vegetable and fruit mixture over the bed of lettuce, followed by the grilled chicken slices.
8
Finish by drizzling the remaining vinaigrette over the chicken and sprinkling with roasted pepitas. Serve immediately and enjoy your fresh and flavorful salad!
Nutrition Information
22.5g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Zesty Grilled Chicken and Jicama Salad?
The main protein used in this recipe is boneless skinless chicken breast halves.
Is the Zesty Grilled Chicken and Jicama Salad gluten-free?
Yes, based on the ingredients and tags provided, this salad is gluten-free.
How many calories are in one serving of this chicken salad?
Each serving contains approximately 325 calories.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How long should the chicken marinate?
The chicken should be marinated in the cilantro-lime vinaigrette for at least 20 minutes.
What are the ingredients in the cilantro-lime dressing?
The dressing consists of freshly squeezed lime juice, chopped fresh cilantro, ground cumin, cayenne pepper, olive or canola oil, and salt.
How long does it take to grill the chicken?
The chicken should be grilled for about 6 minutes on each side, or until cooked through.
What kind of lettuce is used as the base?
A large head of romaine lettuce, torn into bite-sized pieces, is used for the base.
What is jicama and how is it prepared for this salad?
Jicama is a crunchy root vegetable; for this recipe, one small jicama (about 12 oz) should be cut into thin sticks.
Does this salad contain fruit?
Yes, the salad features both diced mango and diced avocado.
What provides the crunch in this dish?
The crunch comes from the jicama sticks, sliced radishes, and roasted salted pepitas.
How should the chicken be sliced after grilling?
After resting for 5 minutes, the chicken should be sliced diagonally into 1/2-inch thick slices.
What is the fat content per serving?
There are 22.5 grams of fat per serving.
How much protein is in each serving?
Each serving provides 20 grams of protein.
How many carbohydrates are in this recipe?
There are 20 grams of carbohydrates per serving.
What type of oil is recommended for the vinaigrette?
You can use either olive oil or canola oil.
What kind of pepitas are used?
The recipe calls for 1/4 cup of hulled roasted salted pepitas.
How are the radishes prepared?
One bunch of radishes should be sliced into half-moons.
Is there any spice in the dressing?
Yes, the dressing includes ground cumin and a pinch of cayenne pepper for a zesty flavor.
How much chicken is required for the recipe?
The recipe requires 1 1/2 pounds of boneless skinless chicken breast halves.
What is the first step of the instructions?
The first step is to preheat a ridged grill pan over medium-high heat.
Should the chicken rest after grilling?
Yes, let the chicken rest on a cutting board for 5 minutes before slicing to keep it juicy.
What is the preparation for the red onion?
1/4 of a small red onion should be very thinly sliced.
What category of food does this recipe fall into?
This recipe is categorized under 'Chicken'.
How is the dressing emulsified?
The oil is gradually whisked into the lime juice and herb mixture until fully emulsified.
Can this be served as a main meal?
Yes, it is described as a light lunch or dinner that serves as a complete meal.
How much cilantro is needed?
The recipe uses 1/3 cup of chopped fresh cilantro leaves.
What cuisine style does this salad reflect?
The salad features vibrant flavors and ingredients inspired by Mexican cuisine.
Is the sodium content listed?
No, the specific sodium content is not provided in the nutritional information.
Should the salad be served immediately?
Yes, for the best texture and freshness, it is recommended to serve the salad immediately after assembly.