Chicken Fajitas & Crunchy Jicama and Mango Salad

Crunchy Jicama and Mango Salad with Pineapple Dressing

Ingredients:

·         1 medium jicama (about 1 pound)

·         2 small cucumbers

·         3 medium mangoes

·         ¼ cup roughly chopped cilantro leaves, plus sprigs, for garnish

·         1 lime, juiced

·         Wildtree Pineapple Dressing

Peel and cut the jicama into long thin strips.  Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.  Peel the mangoes, cut the cheeks off, then slice into wedges.  Combine all the ingredients in a large mixing bowl with the chopped cilantro, and lime juice.  Toss with dressing and serve.

Chicken Fajitas

Ingredients:

·         1 ½  cup packed cilantro leaves, plus extra serving

·         ¼ cup lime juice, about 2 limes

·         ¼ cup low-sodium chicken broth

·         2 cloves garlic

·         1 ½ pounds boneless skinless chicken breasts

·         1 onion, sliced into ½ inch thick rounds

·         1 green bell pepper

·         1 red bell pepper

·         1 ½ tsp Wildtree grapeseed oil

·         3 TBS Wildtree fajita spice

·         12 corn tortillas

Put the cilantro, lime juice, broth, scallions, Wildtree fajita spice, and garlic in a mixing bowl. Add chicken breasts in a medium bowl and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes. Heat the oil in a small skillet set over medium heat until hot. Cook the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.