Ingredients

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

Directions

1. 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.
2. 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.
3. Preheat oven to 350°.
4. 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.)
5. 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.
6. Combine jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama mixture, and toss to coat.
7. 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.

Notes