Chicken and Jicama Salad Recipe

Ingredients

• 2 tbsp. lemon juice
• ½ tsp. kosher salt
• ½ tsp. ground black pepper
• 1 lb. chicken tenderloins, cubed into 1-inch pieces
• 1 tbsp. olive oil
• 3 cups romaine lettuce, torn into bite-size pieces
• 2 cups baby spinach
• 1½ cups baby heirloom tomatoes, halved
• 1½ cups English cucumber, cut into half moons
• 1 cup radishes, thinly sliced and cut into half moons
• 2 cups jicama, cut into matchsticks
• 1 cup red onion, thinly sliced
• 1 (4.5 oz.) wedge V&V Supremo® Sierra® Brand Cotija Cheese, half crumbled and half shaved for garnish
• 1 cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
• 2 tbsp. lime juice
• 3 tbsp. cilantro, minced
• ¼ cup scallions, chopped
• ⅛ tsp. cayenne pepper
• ¾ tsp. kosher salt