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Ingredients

• 2 teaspoons  cooking oil
• 1 teaspoon  toasted sesame oil
• 3 cloves  garlic, minced
• 2 tablespoons  grated fresh ginger
• 1/3 cup  rice vinegar or white wine vinegar
• 2 tablespoons  reduced-sodium soy sauce
• 4 small  skinless, boneless chicken breast halves (12 ounces total)
• 1   fresh jalapeno pepper, seeded and chopped
• 1/2 teaspoon  sugar
• 1 medium  carrot, cut into matchstick strips
• 1 cup  peeled jicama cut in matchstick strips
• 4   lettuce leaves
• 2 medium  cucumbers, quartered lengthwise and cut into 1/4-inch slices
• 1-1/3 cups  enoki mushrooms
• 2   green onions, sliced
• 2 tablespoons  chopped unsalted cocktail peanuts

Description

Jicama, A Crisp Root Vegetable, Stars In This Grilled Chicken Salad With Carrot, Cucumbers, And Enoki Mushrooms. A Light Sprinkling Of Peanuts Adds Crunch And Flavor.

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