Coming to the end of the summer, so lets try and enjoy as much grilling as we can before it gets too cold 🥶 .  Cut chicken into 1 inch thick strips.  You can use breasts or thighs.  Breasts do not have any fat so the dish will be leaner and have less calories, but you have to be more aware of over cooking.  Thighs add more flavor but you also have to be aware because of the extra fat, there can be flame ups on the grill while cooking.  When this occurs, you should pick up the skewered chicken and move it over to an empty space on the grill.  One way to avoid the skewers from burning is to soak them over night.  I have tried soaking with vinegars and sauces as well, so that i can try to add as much flavor to the meat as possible. Its your kitchen, HAVE FUN!!!

Marinate the chicken in one tablespoon chopped fresh ginger, one tablespoon chopped fresh garlic, one tablespoon small diced shallot, one tablespoon chopped fresh cilantro( stems are alright to put in and you can save the leaves for garnish and other uses.  This is because you just want the oils for the marinade), one tablespoon orange and lime zest, one tablespoon sesame oil, one tablespoon soy sauce and one tablespoon of pineapple juice. Marinate for about an hour.  Place your chicken on the skewer and grill for about four to five minutes on both sides, until the chicken is cooked though.  

Now, how to make the salad which is what this dish is all about.  Peel and julienne one cup of jicama and a half cup of carrots, slice half a cup of red onions and chop 2 tablespoons of fresh garlic, 2 tablespoons of chopped fresh ginger and a half cup chopped cilantro leaves.  Toss this all together, add some some salt, pepper, sugar, rice wine vinegar, water and a bottle of mae ploy if you can get some at your local Asian market. Let this mixture marinate, it holds in your refrigerator for up to two weeks.  

Now lets serve the dish.  Take some of your jicama slaw that you made and toss it with some baby kale and chopped romaine hearts.  Place your grilled chicken skewer on top and garnish the dish with some black and white sesame seeds for color (You can toast the sesame seeds to add a little more depth of flavor to the dish as well). Now serve and enjoy!