Best 6 Jicama Pico Chicken Salad Recipes

If you are looking for a healthy and refreshing summer salad, jicama pico de gallo chicken salad should be at the top of your list. This salad is a delicious fusion of flavors and textures, combining sweet and crispy jicama, zesty pico de gallo, tender chicken, and creamy dressing. With its vibrant colors and delightful crunch, this salad is sure to be a hit at any gathering.

Let's cook with our recipes!

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

JICAMA TABBOULEH AND CHICKEN SALAD

Jicama Tabbouleh and Chicken Salad image

The Chopped challenge for this week was jicama. To highlight its bright flavor and crunchy raw texture, we pulsed it to make the base of this tabbouleh-like salad. Chopped Basket Ingredient: jicama

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 3/4 pound jicama, peeled
2 cups packed fresh flat-leaf parsley leaves, chopped
1 cup packed fresh mint leaves, chopped
2 medium tomatoes, chopped
1 Persian cucumber, chopped
1/2 onion, finely chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and finely ground black pepper
6 chicken cutlets
1 1/2 teaspoons smoked paprika

Steps:

Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
Preheat a grill to medium-high heat.
Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
Serve, topped with the jicama tabbouleh.

JICAMA PICO CHICKEN SALAD

Jicama Pico Chicken Salad image

I bought a huge jicama at the store and have been trying to find ways to use it! So for dinner tonight I made this chicken salad which can be eaten on a roll, or with your favorite greens. Also, wrap in a tortilla for an extra southwest flair.

Provided by Laura lee Cloutier

Categories Salads

Time 1h40m

Number Of Ingredients 7

Ingredients

1 cooked boneless skinless chicken breast
1/2 c fresh pico de gallo salsa (not store bought)
1/3 c diced fresh jicama
1 tsp paula deen house seasoning
3 Tbsp mayo (or more depending on how you like it)
6 slice roll/bread or tortilla of your choice
6 slice sliced smoked gouda cheese

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!

CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE

Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette image

That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.

Provided by little_wing

Categories Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lime juice
1 -2 tablespoon tequila
2 tablespoons extra virgin olive oil
1 -2 tablespoon honey
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground red pepper
1/4 cup orange juice
1/4 cup low sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 boneless skinless chicken breast halves
1 small jicama, peeled and cut into thin strips
1 medium mango, peeled and diced
1 (6 ounce) bag mixed salad greens

Steps:

For vinaigrette:.
Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
For Tortilla strips:.
Place strips in large bowl and spray with cooking spray, tossing to coat.
Combine seasonings and sprinkle over strips, tossing to coat.
Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
For Chicken:.
Combine marinade ingredients in large zip-loc bag.
Add chicken and marinate at least 2 hrs, turning bag occasionally.
Preheat grill.
Remove chicken from bag and discard marinade.
Sprinkle chicken with 1/2 tsp salt.
Grill 5 minutes on each side or until done.
Cut meat into 1/2" slices.
For Salad:.
Combine jicama, mango and greens in large bowl.
Pour vinaigrette over salad and toss to coat.
Divide into servings and top with chicken and tortilla strips.
Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8

SKINNY CURRIED CHICKEN SALAD WITH JICAMA

Skinny Curried Chicken Salad with Jicama image

79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 orange
3 cups cubed cooked chicken breast (about 1 pound)
1 1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup fat-free mayonnaise or salad dressing
1/4 cup Yoplait® Light Fat Free lemon cream pie yogurt or Yoplait® Original lemon burst yogurt
2 teaspoons reduced-sodium soy sauce
1 teaspoon curry powder
3 small papayas, peeled, halved lengthwise, and seeded
Fresh chives (optional)

Steps:

Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

Tips:

Use a sharp knife to cut the jicama. This will help you get clean, even slices.
If you don't have a mandoline, you can use a vegetable peeler to slice the jicama. Just be careful not to peel off too much of the flesh.
Add other vegetables to your salad, such as shredded carrots, celery, or bell pepper. This will add more flavor and texture.
Use a light vinaigrette dressing. This will help to keep the salad light and refreshing.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Jicama pico chicken salad is a delicious, healthy, and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its combination of sweet jicama, tangy pico de gallo, and savory chicken, this salad is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give jicama pico chicken salad a try.