Ingredients
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1/4 cup chopped fresh cilantro
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1/4 cup orange juice
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2 tablespoons lime juice
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1 -2 tablespoon tequila
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2 tablespoons extra virgin olive oil
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1 -2 tablespoon honey
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1/8 teaspoon ground red pepper
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4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
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1/2 teaspoon ground cumin
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1/4 teaspoon paprika
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1 dash ground red pepper
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1/4 cup orange juice
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2 teaspoons minced garlic
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3/4 teaspoon chili powder
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6 boneless skinless chicken breast halves
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1/4 cup low sodium soy sauce
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1/4 teaspoon black pepper
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1/4 teaspoon salt
Instructions
- 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!