Curried Chicken Salad with Jicama

Curried Chicken Salad with Jicama

Serves 4

This salad makes the most of jicama, an easy-to-use crisp and refreshing tuber vegetable. Simply peel away its tough outer skin and slice.

  • 1 teaspoon canola oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch dice
  • 1 cup 1/4-inch diced yellow onion
  • 1 1/2 teaspoons curry powder
  • 6 ounces plain nonfat yogurt
  • 2 tablespoons fresh lime juice
  • 1 cup 1/4-inch diced jicama, peeled
  • 2 cups green seedless grapes, halved
  • 1/2 cup toasted pecan pieces
  • 1 cup 1/4-inch diced red pepper
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Heat canola oil in a non-stick skillet. Sauté chicken for three minutes over medium-high heat. Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat. Remove chicken mixture from pan and place in refrigerator to cool completely. While chicken cools, combine yogurt, lime juice, jicama, grapes, pecans, and red pepper. When chicken is cold, add to yogurt mixture.

Nutritional Info: 
Per Serving:350 calories (120 from fat), 14g total fat, 1.5g saturated fat, 65mg cholesterol, 105mg sodium, 29g carbohydrate (5g dietary fiber, 19g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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