2 tsp fresh lime juice2 tbsp fresh chopped cilantro1 can Las Palmas Red Chile Sauce, divided4 boneless skinless chicken breast halves
1/4 cup chopped green onions1 tbsp chopped fresh cilantro1 tsp fresh lime juice Las Palmas Red Chile Sauce
4 cups shredded lettuce (leaf)2 cups julienne-cut (2x1/4x1/4-inch)peeled jicama1 cup frozen corn,thawed, drainedfresh cilantro, if desired
Spicy Chicken Jicama Salad Mexican Recipe
1. Heat grill. In 8-inch square (1 1/2 qt) baking dish, combine 2 teaspoons lime juice, 2 tablespoons cilantro and 1/2 cup of red chile salsa; mix well. Add chicken, turn to coat all sides. Cover; refrigerate while preparing dressing.
2.In small bowl, combine onions, 1 tablespoon cilantro, 1 teaspoon lime juice and remaining red chile sauce; blend well. Set aside.
3.When ready to grill, oil grill rack. Place chicken breasts on gas grill over medium heat or on charcoal grill 4-6 inches from the medium coals. Cook 13-18 minutes or until chicken is fork tender and juices run clear, turning once. Cool chicken slightly; cut into strips.
4.Arrange lettuce on serving platter. Layer chicken strips, jicama, chiles and corn. Pour dressing over salad. Garnish with cilantro.Broiler Directions:Prepare recipe as directed. Spray broiler pan with nonstick cooking spray. Place chicken breasts on spray-coated pan. Broil 4-6 inches from heat for 12-15 minutes or until chicken is fork tender and juices run clear, turning once.Continue as directed.
Enjoy this delicious Las Palmas chicken jicama salad Mexican recipe!