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Tajin Grilled Chicken and Jicama Cucumber Salad
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
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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
Instructions
- In a blender, combine all the ingredients for the salad dressing, blend and pour into a mason jar.
- Rinse out the blender and add all the ingredients for the chicken marinade, blend to combine
- Pour half of the marinade into a large mixing bowl, add the chicken thighs and marinate for at least an hour or overnight
- 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
- 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.
- 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.
