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. Just found the recipe? Click here to see where we talked about it!