jicama, parsnip, and turnip chicken salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup fine dice jicama1 cup fine dice parsnips1 cup fine dice turnips1 cup fine dice apple1 cup of low-sodium chicken broth + 1 cup of warm water16 oz of poached chicken breast, shredded6 tbsp of homemade mayonnaise2 tsp salt2 tsp white pepper2 tbsp fine chopped fresh cilantro
1) In a medium sauce pan, heat the chicken broth and water until just simmering - do not boil.
2) Cut chicken breasts into 1 inch strips and add to poaching liquid. Poach for 5 minutes or until the chicken center is no longer pink. Remove, cool completely and shred chicken.
3) While chicken is poaching, clean and wash all fruits and veggies. Cut into 1" pieces
4) Add in a food processor and chop into 1/4" pieces.
5) Remove and place into a medium mixing bowl.
6) Add mayonnaise, shredded chicken, half the salt and pepper and stir to combine. Make sure mayonnaise coats all pieces
7) Taste and readjust seasoning with remaining salt and pepper.
8) Add cilantro and do a final toss.
Makes 8 to 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JCABIGON.
2) Cut chicken breasts into 1 inch strips and add to poaching liquid. Poach for 5 minutes or until the chicken center is no longer pink. Remove, cool completely and shred chicken.
3) While chicken is poaching, clean and wash all fruits and veggies. Cut into 1" pieces
4) Add in a food processor and chop into 1/4" pieces.
5) Remove and place into a medium mixing bowl.
6) Add mayonnaise, shredded chicken, half the salt and pepper and stir to combine. Make sure mayonnaise coats all pieces
7) Taste and readjust seasoning with remaining salt and pepper.
8) Add cilantro and do a final toss.
Makes 8 to 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JCABIGON.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 9.2 g
- Cholesterol: 40.4 mg
- Sodium: 99.2 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.8 g
- Protein: 14.0 g
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