Curried Chicken Salad With Jicama |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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There is just something about jicama that is so palate pleasing. This salad is good. Ingredients:
1 teaspoon canola oil |
1 lb chicken breast, cut into 1-inch dice |
1 cup diced yellow onion |
1 1/2 teaspoons curry powder |
6 ounces plain nonfat yogurt |
2 tablespoons fresh lime juice |
1 cup diced jicama, peeled |
2 cups green seedless grapes, halved |
1/2 cup toasted pecan pieces |
1 cup diced red pepper |
Directions:
1. Heat canola oil in a non-stick skillet.
2. Sauté chicken for three minutes over medium-high heat.
3. Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat.
4. Remove chicken mixture from pan and place in refrigerator to cool completely.
5. While chicken cools, prepare remaining ingredients.
6. When chicken is cold, combine all ingredients.
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