Grilled Chicken and Jicama Salad with Cilantro Lime Vinaigrette
Elevate your salad game with this vibrant Grilled Chicken and Jicama Salad with Cilantro Lime Vinaigrette—a refreshing combination of smoky, tender chicken breasts, crisp jicama matchsticks, and a medley of fresh, colorful veggies. Tossed in a tangy cilantro lime vinaigrette, this recipe delivers bold flavors and zesty aromas in every bite. Perfect for a healthy weeknight dinner or a dazzling summer lunch, this salad is quick to prepare, taking just 35 minutes from start to finish. Packed with protein, crunch, and a citrusy kick, it’s a light yet satisfying dish that’s sure to impress your taste buds.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Jicama
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, thinly sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 2 tablespoons Cilantro (for the vinaigrette)
- 1 clove Garlic, minced
- 0.25 teaspoon Salt (for the vinaigrette)
- 0.25 teaspoon Black pepper (for the vinaigrette)
- 4 tablespoons Olive oil (for the vinaigrette)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Brush this mixture evenly over the chicken breasts.
Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
While the chicken is grilling, peel and cut the jicama into thin matchsticks. Set aside.
Prepare the salad base by combining the mixed greens, cherry tomatoes, cucumber slices, red onion, and jicama in a large salad bowl.
In a blender or a jar with a tight-fitting lid, combine lime juice, honey, 2 tablespoons of cilantro, minced garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 4 tablespoons of olive oil. Blend or shake until the vinaigrette is smooth and emulsified.
Add the sliced grilled chicken to the salad bowl and drizzle it with the cilantro lime vinaigrette.
Toss the salad gently to combine all ingredients. Garnish with extra chopped cilantro, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.7 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2577 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
