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PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

If you are making sandwiches with this salad, be sure to finely chop the chicken and jicama. However, if youare serving it on top of greens, the chunkier version with cubed chicken and jicama works well.

Serves:  4

Per Serving:  Each serving contains 143 calories, 5g fat (1g saturated fat), 8g carbs, 18g protein, 4g fiber, 105mg sodium.

NOTE:  This recipe is NOT OK for those on the LMD (Low Microbial Diet).

Ingredients:

2 cups (1 med) cubed jicama

2 Tbsp light mayonnaise

8 oz cooked chicken breast or turkey breast, cubed

1 red bell pepper, cored and seeded, cut into quarters

4 cups salad greens (optional)

Salt & pepper, to taste

1 Tbsp freshly squeezed lime juice

½ tsp crushed dried tarragon or dried thyme leaves

Cooking Directions:

  1. Preheat broiler. Line baking sheet with foil.  Place bell pepper on foil, skin side up. Broil 6-8 inches away from heat source until skin is blackened, about 12 minutes.  Let cool slightly and remove skin.  Chop coarsely. 
  2. In large bowl, toss together pepper, chicken and jicama. In a small bowl, stir mayonnaise, lime juice, tarragon, salt and pepper together until blended.  Pour over chicken mixture and toss to coat.
  3. Cover and refrigerate at least 2 hours before serving.
  4. Serve chicken salad over bed of salad greens, if desired.

Recipe from: American Institute for Cancer Research Newsletter, Summer 2005