Jicama Salad with Chili-Spiced Chicken

Chill the chicken; it actually tastes best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salad separately you'll still just have two containers.

Yield: 4 servings (serving size: 2/3 cup salad and 3 ounces chicken)

Ingredients

• 4  (6-inch) corn tortillas, cut into strips
• Cooking spray
• 2  teaspoons  chili powder
• 2  teaspoons  ground cumin
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  ground red pepper
• 1  pound  skinless, boneless chicken breast halves
• 1/4  cup  fresh lime juice
• 2  tablespoons  extra-virgin olive oil
• 1  tablespoon  honey
• 3  cups  (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
• 1/4  cup  minced fresh cilantro
• Lime wedges (optional)

Preparation

Preheat oven at 375°.

Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.

Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.

Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.

Nutritional Information

Calories:

307 (29% from fat)

Fat:

9.9g (sat 1.5g,mono 5.8g,poly 1.6g)

Protein:

28.8g

Carbohydrate:

26.3g

Fiber:

6.2g

Cholesterol:

66mg

Iron:

2.8mg

Sodium:

427mg

Calcium:

87mg