Jicama Salad with Chili-Spiced Chicken

Jicama Salad with Chili-Spiced Chicken (Adapted from CL)

4 6" white corn tortillas, sliced into strips
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt, divided
1/4 teaspoon cayenne pepper
16 ounces boneless/skinless chicken breast halves
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
3 cups julienne-cut peeled jicama
1/4 cup minced fresh cilantro

Preheat oven at 375

On a baking sheet, arrange tortilla strips in a single layer - lightly coat strips with olive oil spray. Bake until toasted, about 8 to 10 minutes. Remove and set aside.

Preheat grill

Meanwhile, in a small bowl, whisk together chili powder, cumin, 1/4 teaspoon salt and cayenne pepper. Season chicken breasts on both sides - place on grill and cook 4 to 6 minutes on each side or until done. Remove and let cool. Transfer chicken to a cutting board and thinly slice.

In a medium bowl, whisk together lime juice, oil, honey and remaining 1/4 teaspoon salt. Add jicama, cilantro and tortilla strips, tossing well to coat. To serve, evenly divide salad mixture between four plates and top each with the sliced chicken.

Makes 4 servings.

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