Update my dinner status, I'm making this tonight.

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Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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I cant think of better eating on a warm summer evening than this light, easy-to-make dish. The unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili pepper condiment--is offset by the cool, refreshing flavors of the salad. Prepare the Piri Piri at least a week ahead. Prepare the Jicama Orange Salad, and set aside. Sprinkle 1 teaspoon Southwest Seasoning on each chicken breast, using your hands to coat both sides thoroughly. Heat 1 tablespoon of the Piri Piri in a large skillet over high heat. Add the chicken and saute until brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a total of 8 minutes. Remove from the heat, and remove the chicken with tongs. Heat the remaining 7 tablespoon Piri Piri in a small saucepan until hot and bubbling, for about 2 minutes. To serve, place 1 chicken breast on each of 4 plates and top with 3/4 cup of the Jicama Orange Salad. Spoon 1 1/2 tablespoon of the heated Piri Piri over all. Makes 4 main-course servings. Emerils Southwest Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 1/2 cup. Jicama Orange Salad: Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture. It usually grows in tropical climates and looks something like a turnip. Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in a airtight container make about 3 cups, about 4 salad servings. PIRI PIRI: Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature. Makes about 3 cups. From Emerils New Orleans Cooking by Emeril Lagasse and Jessie Tirsch continued in part 2