A hearty salad filled with crisp jicama, creamy avocados, oranges and grilled chicken.This Heart-Check Certified recipe is brought to you by Hass Avocado Board.
Citrus Cumin Marinated Chicken Salad with Avocados
Calories320 Per Serving
Protein21g Per Serving
Fiber13g Per Serving
|Total Fat||12.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.6 g|
|Monounsaturated Fat||7.4 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||13 g|
4 vegetable, 1 other carbohydrate, 3 lean meat, 1/2 fat
2 fresh limes
4 fresh oranges (divided)
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons ground
1 teaspoon ground black pepper
1/4 teaspoon salt
3 Chicken breast, (8 ounces each) boneless, skinless
1 Jicama, peeled and cut into 1/4 x 2-inch sticks (about 2 cups)
3 Large carrots julienned (about 3 cups)
1/2 cup cilantro leaves
2 ripe, fresh avocados (halved, pitted, diced)
Combine juice of limes and two oranges in small bowl. Add honey, oil, cumin pepper and salt; stir until combined. Reserve 1/2 cup dressing to small bowl; set aside.
Place remaining dressing in shallow dish with chicken; marinate for 30 minutes turning to coat.
Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165° F. Remove from grill; slice into thin pieces.
Peel and section remaining 2 oranges. Combine jicama, carrots, oranges and cilantro in large serving platter.
Pour dressing over salad mixture, toss gently. Top with grilled chicken and avocados.
Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.