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Yucatan Salad

Here's how you make Yucatan Salad
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  • Servings: 2
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1/2 pound boneless chicken breast or shrimp, seasoned with garlic and grilled
  • 2 cups assorted baby greens
  • 1 cup arugula
  • 1/2 cup thinly shredded cabbage
  • 1/2 cup chopped red bell pepper
  • 1/2 cup julienned jicama
  • 2 scallions, thinly sliced
  • 1/2 cup chopped grapefruit sections
  • 1/2 cup chopped fresh pineapple
  • 2 fresh corn tortillas, cut into thin strips
  • Oil
  • FOR THE CILANTRO DRESSING
  • 1/4 cup grapefruit juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup cilantro leaves
  • 1/2 tablespoon fresh mint or basil
  • 1/2 teaspoon sugar or Splenda
  • 1/2 seeded fresh serrano or jalapeno pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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