Yucatan Salad
Created by Sue on February 19, 2013
- Servings: 2
- Prep Time: 15m
- Cook Time: 15m
- Recipe #8132
Ingredients
- 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
How to Make
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Step 1: Grill or saute chicken or shrimp and set aside, slicing chicken into strips.
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Step 2: Place all ingredients for the dressing in a small food processor bowl and puree. Slowly stream in olive oil.
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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.
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Step 4: Use a pizza cutter to julienne the tortillas into thin strips and shallow fry until crisp, then drain.
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Step 5: Drizzle salads with remaining dressing, then top with crispy tortilla strips.
Nutritional Facts
- 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