jicama, parsnip, and turnip chicken salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of jicama, parsnip, and turnip chicken salad calories by ingredient
Introduction
A fresh take on chicken salad. I wanted to add more "nutritionally dense" vegetables to the salad for more fiber and nutrients. But the best part is that the turnips, parsnips and jicama all have a great crunch and is slightly sweet. Make sure to use homemade mayonnaise and pay attention to the salt & pepper. The salad should last for a week if kept in the refrigerator in a tightly sealed container. A fresh take on chicken salad. I wanted to add more "nutritionally dense" vegetables to the salad for more fiber and nutrients. But the best part is that the turnips, parsnips and jicama all have a great crunch and is slightly sweet. Make sure to use homemade mayonnaise and pay attention to the salt & pepper. The salad should last for a week if kept in the refrigerator in a tightly sealed container.Number of Servings: 8
Ingredients
-
1 cup fine dice jicama
1 cup fine dice parsnips
1 cup fine dice turnips
1 cup fine dice apple
1 cup of low-sodium chicken broth + 1 cup of warm water
16 oz of poached chicken breast, shredded
6 tbsp of homemade mayonnaise
2 tsp salt
2 tsp white pepper
2 tbsp fine chopped fresh cilantro
Directions
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.