Grilled Chicken Salad with Mango
For the marinade:
1/4 cup Soy Sauce
Juice of one medium Orange
3 cloves garlic, crushed
3/4 teaspoon chili powder
2 or 3 skinless, boneless chicken breast halves
Vinaigrette:
1/4 cup chopped fresh cilantro
Juice of one medium Orange
Juice of one Lime
2 tablespoons tequila
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Cayenne Pepper
Dash of salt
Remaining ingredients:
1/2 teaspoon salt
½ Jicama, peeled and cut into julienne strips
1 medium mango, peeled and cubed
½ bag frozen shelled edamame
3 cups torn romaine lettuce
3 cup fresh spinach, trimmed
Chicken: combine first 5 ingredients in a large bowl, cover and marinate in refrigerator 2 hours, turning chicken once.
Vinaigrette: Whisk together all vinaigrette ingredients; slowly pour in oil in a steady stream, while whisking; Set aside until ready to use.
Cook Chicken: Prepare grill. Remove chicken from marinade, discarding marinade. Sprinkle chicken with salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut into slices or chop. Set aside.
Edamame: Steam or boil edamame according to package directions. Rinse briefly with cold water.
Assemble salad: Toss lettuce and spinach together in a large serving bowl with ¾ of the dressing. Arrange chicken on greens in one corner; arrange jicama, mango, and edamame in each of the other corners. Drizzle remaining dressing over top.
Best served with baked, seasoned corn chips: spritz corn chips with cooking spray, season to taste with some cumin, chili powder, some lime juice, and a dash of cayenne. Bake at 350 for about 10 minutes. Crush a few on top of salad, serve the rest on the side.
Yield: 6 servings
