In a small bowl, mix the lime juice, cilantro, cumin, and a pinch of cayenne pepper. Slowly add oil while stirring until well combined. Add salt to taste.
Put the chicken on a plate and cover it with 1/3 of the vinaigrette.
Grill the chicken over medium-high heat until cooked through without overcooking, about 6 minutes on each side.
Place it on a cutting board and let it cool for 5 minutes. Meanwhile, put the lettuce in a large bowl and drizzle with vinaigrette.
In another bowl, combine the jicama, onion, avocado, and mango. Gently mix everything with more vinaigrette. Place the vegetables and fruit on top of the lettuce.
Cut the chicken breasts diagonally into strips half an inch wide (a little less than a finger width).
Place the strips on top of the lettuce leaves and drizzle the remaining vinaigrette over them.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?