You are here: Home » Recipes » Sonora Chicken Salad Sonora Chicken Salad Yield 4 servings PrintEmail Ingredients Sonoran Spiced Blue Corn Chicken4 -- boneless, skinless chicken breast halves (about 1 3/4 pounds)4 teaspoons light olive oil, divided use1/2 cup finely crushed blue corn tortilla chips2 tablespoons finely chopped pepitas (raw pumpkin seed kernels)1 1/2 teaspoons ground cumin1 teaspoon unsweetened cocoa powder1 teaspoon dried Mexican oregano1 teaspoon brown sugar1/2 teaspoon garlic pepper1/2 teaspoon chili powder blend1/2 teaspoon coarse saltJicama Avocado Toss3/4 cup diced seeded tomatoes3 tablespoons snipped fresh cilantro2 tablespoons minced red onions1 tablespoon fresh lemon juice1 teaspoon light olive oil1 teaspoon finely minced jalapeno pepper1/4 teaspoon seasoned pepper1/4 teaspoon coarse salt (or to taste)3/4 cup diced peeled jicama1 small ripe, firm Hass avocado, peeled and choppedGarnish, as desired -- fresh cilantro -- pepitas small red, green and orange chile peppers Instructions Pat chicken dry; lightly spread 1/4 teaspoon oil over each chicken breast. Combine crushed corn chips, pepitas, cumin, cocoa, oregano, sugar, garlic pepper, chili powder and salt; mix well. Place on a flat plate; dredge chicken pieces in mixture to coat well. Heat remaining oil (3 teaspoons) in a large (12-inch) oven-proof skillet. Place chicken in skillet, presentation side down. Cook over medium to medium-high heat about 5 minutes, turning once, or until coating crisps. To finish, place skillet in preheated 425F oven for 7 to 10 minutes or until chicken is cooked through. Meanwhile prepare jicama avocado toss: In a medium bowl, combine tomatoes, cilantro, onions, lemon juice, oil, jalapenos, seasoned pepper and salt; mix well. Just before serving add jicama and avocados; toss gently and adjust seasonings, if desired. Place chicken on serving platter; top or serve with jicama avocado toss. Garnish with cilantro, pepitas and chile peppers, as desired. Serves 4.