Best 4 Jicama Pico Chicken Salad Recipes

Get ready to tantalize your taste buds with a culinary journey into the world of Jicama Pico Chicken Salad, a delightful dish that blends the flavors of tangy jicama, zesty pico de gallo, and succulent chicken. This recipe provides a unique and refreshing twist to the classic chicken salad, making it perfect for light lunches, potlucks, or even as a healthy snack. Discover how to create a vibrant and flavorful salad that combines the crunch of jicama, the spice of pico de gallo, and the protein-packed goodness of chicken. With its vibrant colors and contrasting textures, this Jicama Pico Chicken Salad is sure to impress your family and friends.

In addition to the main recipe, the article offers variations to suit different dietary preferences and taste buds. For those who prefer a vegetarian option, a Tofu Pico Salad is introduced, providing a plant-based alternative with the same burst of flavors. And for those who enjoy a creamy twist, a Jicama Chicken Salad with Avocado Dressing is presented, adding a rich and luscious element to the dish. With step-by-step instructions and helpful tips, this article guides you through the process of creating these delicious recipes, ensuring a successful culinary adventure.

Let's cook with our recipes!

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

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.

PICO DE GALLO SALAD

Pico de Gallo Salad image

Pico de gallo has Spanish origins, meaning a relish made of chopped ingredients like jicama, oranges, onions, peppers and cucumbers. Enjoy this tasty take!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 oranges, peeled, sliced crosswise
1/2 cucumber, thinly sliced
1 small red and/or yellow bell pepper, cut into thin strips
1/2 medium jicama, peeled, julienned (matchstick-cut) 3x1/4x1/4 inch (about 2 cups)
1/8 teaspoon chili powder, if desired
Fresh cilantro sprigs, if desired

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.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 5 g, TransFat 0 g

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette image

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!

Provided by Um Safia

Categories Chicken

Time 35m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
cayenne pepper
1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
salt
1 1/2 lbs boneless skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama, cut into thin sticks (about 12 oz.)
1 bunch radish, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled hulled roasted salted pepitas

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.

Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8

CHICKEN JICAMA SALAD

Chicken Jicama Salad image

A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cubed cooked chicken breasts
1 cup chopped celery
2/3 cup peeled and diced jicama
1/2 cup finely shredded carrot
1/4 cup chopped green onion
2 tablespoons chopped parsley
2 teaspoons dill weed
1/2 cup low-fat sour cream
1/4-1/2 cup low-fat mayonnaise
1/4 teaspoon pepper
salt, as needed to taste

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.

Nutrition Facts : Calories 357.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 133.3, Sodium 159.6, Carbohydrate 7.9, Fiber 2.8, Sugar 2.2, Protein 43.8

Tips:

For a refreshing twist, use chilled jicama instead of cucumber.
Add a zesty kick with pickled jicama, or balance the flavors with roasted jicama.
For a creamy texture, incorporate avocado or Greek yogurt into the salad.
Add a pop of sweetness with fresh berries or diced mango.
Enhance the crunch factor with chopped nuts, seeds, or crispy wonton strips.
Experiment with different herbs and spices to suit your taste preferences.
For a smoky flavor, grill or roast the chicken before shredding it.
Serve the salad on a bed of lettuce or mixed greens for a complete meal.
Pack the salad in individual containers for a quick and healthy lunch option.

Conclusion:

Jicama pico chicken salad is a versatile and delicious dish that combines the refreshing crunch of jicama with the savory flavors of pico de gallo and succulent chicken. It's a perfect choice for a light and healthy lunch, a flavorful side dish, or even as a topping for tacos or nachos. With its vibrant colors and textures, this salad is sure to impress your taste buds and leave you feeling satisfied. So, gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the goodness of jicama in this delightful salad creation.