Chopping Spree Salad
1 pound skinless, boneless chicken breast
Place the chicken breasts between sheets of plastic wrap and pound them with a mallet to a 1/3-inch thickness. Slice breast in half lenthwise.
In a 9x13-inch glass pan, mix the juice with the oil and place the chicken into this marinade while you prepare the rest of the ingredients and dressing, about 15 to 20 minutes.
Wash the head of romaine really well, then cut an inch off the top to make an even edge. Carefully slice the rest of the head into 1/2-inch slices. You should have about 8 cups of romaine pieces. Rinse these well, spin them to remove any moisture, and wrap them in paper towels, Chill until ready to assemble salad.
Place the rinsed hearts of palm into a bowl of cold water and allow the to soak for 5 minutes to remove the brine.
While the hearts of palm are soaking, lightly spray a small saute' pan with nonstick spray (or use a nonstick pan) and toast the pine nuts over medium-low heat. Stir frequently to prevent burning. When the pine nuts are just beginning to turn golden brown (3 to 4 minutes), remove them from the heat, place on a plate to cool, and set aside until you are ready to assemble the salad.
Remove the hearts of palm from the water, pat them dry with paper towels, and cut them into 1/4-inch discs. Wrap the pieces in a paper towel and chill until you are ready to assemble the salad.
Dice the jicama and tomatoes, slice the scallions, and set aside. Spray the grill with nonstick spray and preheat the grill while you prepare the Tangy Lime Dressing.
Grill the chicken over medium-high to high heat for about 4 minutes per side, or until it is cooked through but not dry. Remove the chicken to a cutting board, cool slightly, and cut into bite-size pieces.
Place the lettuce, hearts of palm, jicama, tomatoes, scallions, and chicken in a large attractive salad bowl. Toss with half of the dressing, then add the dressing by tablespoons until the salad is lightly dressed, not over dressed