Super Salad With Crunch

Tuesday, July 24, 2012

It's been real hot out lately, so we've been making a lot of salads. :)

  • 1 1/2 pounds, skinless, boneless chicken breast halves
  •  salt
  • 1/2 cup lime juice (about 12 key limes or 4 regular limes)
  • 1/3 cup vegetable oil
  • 3 Tbsp. honey
  • 1 small head romaine lettuce, thinly sliced (6 cups)
  • 1/2 small red cabbage, cored and thinly sliced (4 cups)
  • 1 jicama (1 pound), peeled and cut into matchstick-thin strips (4 cups)
  • 2 medium carrots, shredded
  • 2 medium tomatoes, chopped
  • 1/2 small red onion, finely chopped
  • 1 medium red pepper, chopped
  • 4 ounces white cheddar cheese, cut into1/2-inch cubes (optional)

Heat pan over medium heat until hot. sprinkle chicken with 1/2 tsp salt. grill chicken 12 minutes or until juices run clear when chicken is pierced with knife, turning over once. Transfer chicken to cutting board; cool slightly.

Prepare vinaigrette: in a bowl, with wire whisk, mix lime juice, oil, honey, and 1 tsp of salt. Cut chicken into 1/2 inch pieces; place in large bowl with remaining ingredients and vinaigrette; toss to combine. serve immediately.

Jicama is a new favorite veggie in this family. We loved the salad, and it is so refreshing on a hot, muggy, Texas day.


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