Tajin Grilled Chicken and Jicama Cucumber Salad



Tajin Grilled Chicken and Jicama Cucumber Salad

  • Author: Roni Proter
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x


Units Scale

For the Chicken:

  • 10 medium boneless, skinless chicken breasts
  • 1 1/2 cups fresh orange juice
  • 2 tbsp chopped shallot
  • 2 scallions, sliced thin
  • 1 head garlic, peeled
  • 1/4 cup fresh chopped cilantro
  • 3/4 cup chipotle adobo sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 3 tbsp tajin

*optional: serve with cooked long grain rice

For the Salad:

  • 4 cups romaine lettuce
  • 1 cup Jimaca, sliced into thin strips
  • 1 cup Persian cucumbers, sliced thin on the bias
  • 1/2 cup thinly sliced red onion
  • 1 cup cilantro leaves

For the Cilantro Lime Vinaigrette:

  • 1 large garlic clove, minced
  • generous pinch of salt
  • juice from one lime
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tsp cilantro
  • 1/4 tsp cumin
  • 1/2 cup extra virgin olive oil


  1. In a blender, combine all the ingredients for the salad dressing, blend and pour into a mason jar.
  2. Rinse out the blender and add all the ingredients for the chicken marinade, blend to combine
  3. Pour half of the marinade into a large mixing bowl, add the chicken thighs and marinate for at least an hour or overnight
  4. Meanwhile, place the remaining marinade into a sauce pan and simmer until it reduces by half. Allow to cool and store in the refrigerator until ready to use
  5. Heat the grill to high heat, brush grill to make sure the grates are clean to prevent the chicken from sticking. Grill the chicken for 3-4 minutes on one side, flip, turn heat down to medium low and cover the grill. Cook for 5-8 minutes or until chicken is opaque and cooked through. While the chicken rests, brush with the reduced marinade.
  6. To serve, toss the romaine, jicama, cucumbers, onion and cilantro and add dressing to taste. Gently toss and serve alongside the chicken with remaining marinade.

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