Balsamic Chicken And Jicama Slaw: A Perfect Match

Serves 4

• 1 pound chicken breast, butterflied
• 10 ounces arugula lettuce
• 3 tablespoons olive oil

For the chicken marinade:

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Fresh cracked black pepper to taste
• ½ teaspoon kosher salt

For the apple jicama slaw:

• 3 cups purple cabbage, shredded
• 2 cups Granny Smith apples, julienned
• 1 cup jicama, julienned (or extra apple)
• 1 cup carrot, julienned
• 2 jalapeño peppers, seeded, julienned
• ½ cup fresh cilantro, chopped
• ¼  cup low fat mayonnaise
• ¼ cup nonfat Greek yogurt
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• ½ teaspoon celery seed
• Fresh cracked black pepper to taste
• ¼ teaspoon kosher salt

1. In a resealable zipper bag, combine butterflied chicken breast with marinade ingredients. Mix well and marinate at least two hours.
2. In a large bowl, combine all julienned vegetable ingredients for the slaw. Set aside.
3. In a small bowl, whisk together the wet ingredients, celery seed, salt and pepper for the slaw dressing. Add to vegetables and mix until well combined. Allow the slaw to refrigerate at least two hours before serving.
4. Prepare grill or grill pan. Cook chicken until juices run clear, about 4 to 6 minutes on each side.
5. Serve sliced grilled chicken over lettuce lightly tossed with olive oil. Top with apple slaw and enjoy!

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