Grilled Chicken And Jicama Salad With Cilantro Lime Vinaigrette Recipes

CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING

Steps:

• Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
• Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE

Steps:

• Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
• Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM

Steps:

• Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
• Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
• Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
• When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
• Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE

Steps:

• For vinaigrette:.
• Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
• For Tortilla strips:.
• Place strips in large bowl and spray with cooking spray, tossing to coat.
• Combine seasonings and sprinkle over strips, tossing to coat.
• Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
• For Chicken:.
• Combine marinade ingredients in large zip-loc bag.
• Add chicken and marinate at least 2 hrs, turning bag occasionally.
• Preheat grill.
• Remove chicken from bag and discard marinade.
• Sprinkle chicken with 1/2 tsp salt.
• Grill 5 minutes on each side or until done.
• Cut meat into 1/2" slices.
• For Salad:.
• Combine jicama, mango and greens in large bowl.
• Pour vinaigrette over salad and toss to coat.
• Divide into servings and top with chicken and tortilla strips.
• Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.