Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 teaspoon chili powder 
• 4 6-inch corn tortillas yellow cut into (1/2-inch-wide) strips ()
• 2 tablespoons olive oil extravirgin
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons garlic minced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 Dash ground pepper red
• 1.5 teaspoons honey 
• 1 cup jicama peeled (3 x)
• 2 tablespoons juice of lime fresh
• 0.3 cup soy sauce low-sodium
• 1 cup mangos peeled thinly sliced ( 1 large)
• 5 ounce the salad mixed
• 0.3 cup orange juice fresh
• 0.3 teaspoon paprika 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 Dash salt 
• 36 ounce chicken breast halves boneless skinless
• 2 tablespoons tequila 

Equipment

• bowl
• baking sheet
• oven
• whisk
• grill
• ziploc bags

Directions

1. To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
2. To prepare vinaigrette, combine cilantro and next 8 ingredients (through dash of salt) in a small bowl; stir with a whisk. Chill until ready to use.
3. Preheat oven to 35
4. To prepare tortilla strips, place strips in a large bowl. Coat with cooking spray; toss.
5. Combine cumin, 1/4 teaspoon salt, paprika, and dash of red pepper.
6. Sprinkle over strips; toss well.
7. Spread strips in a single layer on a baking sheet.
8. Bake at 350 for 8 minutes or until almost crisp.
9. Remove from oven; cool. (Tortilla strips will crisp as they cool.)
10. Prepare grill.
11. Remove chicken from bag, discarding marinade.
12. Sprinkle chicken with 1/2 teaspoon salt.
13. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done.
14. Cut chicken into 1/2-inch slices.
15. Combine jicama, mango, and greens in a large bowl.
16. Pour vinaigrette over jicama mixture, and toss to coat.
17. Place 1 1/3 cups jicama mixture on each of 6 plates, and top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips.