Tags: I see it this way! Heritage Shores Bridgville De E.W. Faircloth photography photographer food cooking grill chef recipe jicama chicken salad garnish avacado broil

This post has credit to two photographers.  That's because I only pushed the shutter button while Michael suggested the layout. Michael lives in my neighborhood, is a member of the camera club and was a professional chef before retiring. My 55 and Better community was to have a cooking contest with most of the entries put into a cookbook.  Not enough folks entered so the 3 that entered will still get recognition.  Their recipes will be featured on the neighborhood restaurant menu. We needed to write out our recipes, get a shot of the item, and a headshot of each cook.  That's my grilled chicken salad above.  Mike and I went to the local supermarket for garnishes.  He dressed up my plain-looking chicken salad.  Mike is good! Now I know you can't wait to see my recipe.  Without further ado: Grilled Chicken Salad with Jicama and Chipotle Dressing 2 lbs. of chicken breast tenders 1 cup of diced Jicama 1/2 cup finely diced red onions 1/2 cup finely diced celery 1/4 cup relish 2 boiled eggs, diced  optional: mayonnaise, extra virgin olive oil, chipotle powder    Cook the chicken. Grill breast tenders( 1 inch breast strips) or broil.  Don't overcook, many people don't like dry chicken.  I marinade mine with Teriyaki sauce overnight but plain salt and pepper should work in a hurry. Peel the jicama by cutting off the outer skin/peel.  Cut into 1/2 inch wafers and lightly cover each with olive oil.  Grill or broil for about 2 minutes on each side.  It can be eaten raw but the grill will add a little flavor. Now dice about a cup full. In a medium sized bowl add red onions, celery, jicama, and relish.  Mix well. Dice the cooked chicken into 1/2 cubes and fold in with the other ingredients.  Finally add the chopped boiled eggs. You're done! Should you want mayonnaise, add to your liking.   Only add mayo to portions just serving. This recipe should serve at least 6 people.  For those who don't like mayo, substitute a little olive oil. Me, I like to add mayo to my portion, then sprinkle a little chipotle powder to kick it over the top. Enjoy!!!!!! Jicama is in the produce section, looks a little like a large turnip.  It can be eaten raw, boiled, baked, stir fried,  It remains crunchy when cooked and takes on the flavor other ingredients.  My first encounter with Jicama happened on a visit to Mexico with a buddy who had family in a couple of cities.  One of his uncles ate it raw as a snack with salt and fresh squeezed lime juice.  In fact, my recipe came about after eating some chicken salad and raw slices of jicama instead of crackers.  It tasted so good that I decided to marry the combo.  They went together like peanut butter and jelly.