Ingredients:
For vinaigrette:
1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 tsp. ground cumin
Cayenne pepper
1/2 cup olive or canola oil (or mixture of both)
Salt
For salad:
1 1/2 lb. boneless, skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama (about 12 oz.), cut into thin sticks
1 small bunch radishes, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled, roasted, salted pepitas
Preparation: 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. Makes 4 servings