Yucatan Salad

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


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

Original recipe yields 2 servings
OK
  • 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 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.

Related