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Curried Chicken Salad with Jicama

Serves 4
Time 20 min
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.
Ingredients
  • 1 teaspoon canola oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch dice
  • 1 cup diced yellow onion
  • 1 1/2 teaspoon curry powder
  • 6 ounces nonfat plain yogurt
  • 2 tablespoons lime juice
  • 1 cup peeled and diced jicama
  • 2 cups green seedless grapes, halved
  • 1/2 cup toasted pecan pieces
  • 1 cup diced red pepper
Method

Heat canola oil in a nonstick skillet. 

Sauté chicken for 3 minutes over medium-high heat.

Add onion, sauté until translucent. 

Stir in curry powder. 

Sauté 1 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.

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.
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  • 1 teaspoon canola oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch dice
  • 1 cup diced yellow onion
  • 1 1/2 teaspoon curry powder
  • 6 ounces nonfat plain yogurt
  • 2 tablespoons lime juice
  • 1 cup peeled and diced jicama
  • 2 cups green seedless grapes, halved
  • 1/2 cup toasted pecan pieces
  • 1 cup diced red pepper