Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

1/4 cup fresh orange juice
1/4 cup soy sauce
2 tsp. minced garlic
3/4 tsp. chili powder
6 skinless, boneless chicken breast halves

Vinaigrette:
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
2 tbsp. fresh lime juice
2 tbsp. tequila
2 tbsp. olive oil
1½ tsp. honey
1/8 tsp. red pepper
Dash of salt

Tortilla Strips
4 yellow corn tortillas, cut into strips
Cooking spray
½ tsp. cumin
1/4 tsp. salt
1/4 tsp. paprika
Dash of ground red pepper

1/2 tsp. salt
1 cup strips peeled jicama
1 cup thinly sliced peeled mango
1 5oz. bag mixed baby greens

To prepare chicken, combine first 5 ingredients in a large zip-top plastic
bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To combine all the vinaigrette ingredients in a small bowl; stir with a whisk.
Chill until ready to use.

To prepare tortilla strips, place strips in a large bowl. Coat with cooking
spray; toss. Combine cumin, 1/4 tsp. 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 remaining
salt. Place chicken on grill rack coated with cooking spray, and grill for
5 minutes on each side or until done. Cut chicken into slices. Combine
jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama
mixture, and toss to coat. Place jicama mixture on each of 6 plates, and
top each serving with sliced chicken. Top evenly with tortilla strips.

6 servings