Grilled Chicken, Mango and Jicama Salad with Lime Vinaigrette

For the Chicken: ¼ cup fresh orange juice ¼ cup low-sodium soy sauce 2 teaspoons minced garlic ¾ teaspoon chili powder 6 - 6 oz boneless, chicken breasts

For the Vinaigrette: ¼ cup chopped fresh cilantro ¼ cup fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons Amoretti tequila syrup 2 tablespoons extra virgin olive oil 1 ½ teaspoons honey ¼ teaspoon freshly ground black pepper ⅛ teaspoon ground red pepper Dash of salt

For the Tortilla Strips: 4 (6-inch) yellow corn tortillas Cooking spray ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon paprika Dash of ground red pepper

Remaining ingredients: ½ teaspoon salt 1 cup (3 x ¼-inch) strips peeled jicama 1 cup thinly sliced peeled mango 1 - 5 oz bag mixed baby greens

To make the Chicken: Combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. To make the Vinaigrette: Combine cilantro and next 8 ingredients (through dash of salt) in a small bowl; stir with a whisk. Chill until ready to use. Preheat oven to 350°. To make the Tortilla Strips: Cut tortillas into ½-inch-wide strips and place in a large bowl. Coat with cooking spray; toss. Combine cumin, ¼ teaspoon salt, paprika, and dash of red pepper. Sprinkle over strips; toss well. Spread strips in a single layer on a baking sheet. Bake at 350° for 8 minutes or until almost crisp. Remove from oven; cool. (Tortilla strips will crisp as they cool.) Prepare grill. Remove chicken from bag, discarding marinade. Sprinkle chicken with ½ teaspoon salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut chicken into ½-inch slices. Combine jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama mixture, and toss to coat. Place 1 ⅓ cups jicama mixture on each of 6 plates, and top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips.