Grilled Chicken Salad
16 oz. Chachies Salsa (your favorite variety)
4 boneless, skinless chicken breasts, seasoned with salt and pepper to taste
One bag cleaned, chopped lettuce (preferably with radicchio, for added color)
1/4 cup jicama, cut bite size
1/2 cup sliced black olives
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1 cup fresh cilantro, minced
1 cup crumbled feta cheese
1 cup red onion, cut into rings
Juice from one large lime
1/8 cup olive oil
2 cloves garlic, minced
1 teaspoon cumin
Juice of two soft limes
Mix marinade by combining all ingredients in a glass casserole dish or ziploc-style bag.
Add chicken and marinate for 2 hours (or overnight).
After fully marinating, grill the chicken then cut it into strips and set aside. Arrange lettuce on
plates, place all vegetables on top ending with onions. Sprinkle on the lime juice, then feta
cheese. Top with jicama and strips of grilled chicken. Top with Chachies salsa.