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Grilled Chicken And Jicama Salad With Cilantro-Lime Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
670
FAT
141%
CHOL
54%
SOD
20%

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Ingredients for 4 servings

1 large avocado , diced

1/3 cup chopped fresh cilantro leaves

1 bunch radish , sliced into half-moons

1 small jicama , cut into thin sticks (about 12 oz.)

1/2 cup olive oil or canola oil (or mixture of both)

cayenne pepper

For vinaigrette

1/4 cup hulled hulled roasted salted pepitas

1 large head romaine lettuce , torn into bite-size pieces

1/4 small red onion , very thinly sliced

1/4 cup freshly squeezed lime juice

1 large mango , diced

1/2 teaspoon ground cumin

For salad

salt

1 1/2 lbs boneless skinless chicken breast halves

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