Yucatan Salad

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Review
21
Ingredients
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #8132

February 19, 2013

Categories: Salads, Fruit Salad, Main Dish Salad, more

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"Grapefruit and avocado naturally complement the flavors of each other. You can make this with chicken or shrimp."

Original is 2 servings
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Ingredients

  • FOR THE CILANTRO DRESSING

Nutritional

  • Serving Size: 1 (585.4 g)
  • Calories 1283.3
  • Total Fat - 51.8 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 80.5 mg
  • Sodium - 349.6 mg
  • Total Carbohydrate - 158.3 g
  • Dietary Fiber - 13.8 g
  • Sugars - 12.2 g
  • Protein - 45.1 g
  • Calcium - 1381.7 mg
  • Iron - 61.3 mg
  • Vitamin C - 106.4 mg
  • Thiamin - 1.9 mg

Step by Step Method

Step 1

Grill or saute chicken or shrimp and set aside, slicing chicken into strips.

Step 2

Place all ingredients for the dressing in a small food processor bowl and puree. Slowly stream in olive oil.

Step 3

Toss together the greens, arugula, cabbage, bell pepper, jicama, scallions, grapefruit and pineapple with half of the dressing. Place on salad plates and top with chicken or shrimp.

Step 4

Use a pizza cutter to julienne the tortillas into thin strips and shallow fry until crisp, then drain.

Step 5

Drizzle salads with remaining dressing, then top with crispy tortilla strips.

Tips & Variations


No special items needed.

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