Chicken Jicama Salad with Cilantro Buttermilk Dressing
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Level:Easy
Total: 30 min
Active: 30 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
370 calorie
Total Fat
15 grams
Saturated Fat
7 grams
Cholesterol
100 milligrams
Sodium
680 milligrams
Carbohydrates
35 grams
Dietary Fiber
10 grams
Protein
27 grams
Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.
Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.
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Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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