CHICKEN AND JICAMA SALAD - V&V Supremo® Food Service

Ingredients

• Ingredients
• 1 lb. chicken tenderloins, 1 inch pieces, cubed
• 1 Tbsp. olive oil
• 3 Cups romaine lettuce, torn into bite-size pieces
• 2 Cups baby spinach
• 1 1/2 Cups baby heirloom tomatoes, halved
• 1 1/2 Cups English cucumber, cut into half moons
• 1 Cup radishes, thinly sliced, cut into half moons
• 2 Cups jicama, cut into matchsticks
• 1 Cup red onion, thinly sliced
• 4 1/2 oz. wedge of Sierra® Cotija Cheese from V&V SUPREMO®, ½ crumbled and the other half shaved for garnish
• Dressing
• 1 Cup Supremo® Mexican Style Crema from V&V SUPREMO®
• 2 Tbsp. lime juice
• 3 Tbsp. minced cilantro
• 1/4 Cup chopped scallions
• 1/8 tsp. cayenne pepper
• 1 tsp. kosher salt