Jicama Pico Chicken Salad Recipes

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

Steps:

• 1. Dice Chicken Breast. Add pico, diced jicama, house seasoning and mayo: MIX well. Toast your roll with cheese and then top with chicken salad. Or stuff into tortilla or top on fresh greens. Enjoy!

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

Steps:

• Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

Steps:

• Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
• Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Steps:

• In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
• Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
• Stir to coat evenly.
• Chill until ready to serve.

Steps:

• In blender, place all dressing ingredients. Cover; blend until smooth.
• On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.