Sonora Chicken Salad

  • Yield 4 servings


Sonoran Spiced Blue Corn Chicken
4 -- boneless, skinless chicken breast halves (about 1 3/4 pounds)
4 teaspoons light olive oil, divided use
1/2 cup finely crushed blue corn tortilla chips
2 tablespoons finely chopped pepitas (raw pumpkin seed kernels)
1 1/2 teaspoons ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon dried Mexican oregano
1 teaspoon brown sugar
1/2 teaspoon garlic pepper
1/2 teaspoon chili powder blend
1/2 teaspoon coarse salt
Jicama Avocado Toss
3/4 cup diced seeded tomatoes
3 tablespoons snipped fresh cilantro
2 tablespoons minced red onions
1 tablespoon fresh lemon juice
1 teaspoon light olive oil
1 teaspoon finely minced jalapeno pepper
1/4 teaspoon seasoned pepper
1/4 teaspoon coarse salt (or to taste)
3/4 cup diced peeled jicama
1 small ripe, firm Hass avocado, peeled and chopped
Garnish, as desired
-- fresh cilantro
-- pepitas
small red, green and orange chile peppers


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.



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