CHICKEN AND JICAMA SALAD

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

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

Season the chicken with salt, pepper, and lemon juice.
Pre-heat a skillet over medium-high heat. Add oil. Cook chicken for 3 minutes on each side. Remove from pan and set aside.
For dressing: In a small bowl, combine sour cream, lime juice, cilantro, scallion, cayenne pepper, and salt. Stir to combine thoroughly and set aside.
Combine romaine lettuce, baby spinach, heirloom tomatoes, English cucumber, radish, jicama, red onion, crumbled Cotija, cooked chicken, in a large bowl. Drizzle dressing over salad. Toss all ingredients together. Plate and garnish with shaved Cotija.

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