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Jicama Recipes

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Southwestern Chicken Salad

By: Virginia Stencel

"In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleys coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top."

Rate/Review | Read Reviews (20)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 (6 inch) flour tortillas, cut into 1/2 inch strips
Butter-flavored nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat Cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

Directions

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350 degrees F for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Footnotes

Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1 vegetable, 1 fat.