Warm weather has arrived in Texas! I am now craving light meals like salads and fruit! So, I have decided to make one of my favorite dishes- Chicken Salad. Adding the jicama is a new ingredient to the dish. I have lots of jicama leftover and I am currently obsessed with it! I also love this dish, because it is packed with so many flavors, healthy fats, and you can eat it in different ways! Above, I have it in my favorite butter lettuce and then I eat it like a chicken salad wrap. Other days, I simply top it over some organic spring mix salad as salad topping (don’t forget the sliced avocado’s 🙂 ); dressing is not necessary. The paleo mayo and lemon juice act as a dressing! Let’s talk paleo mayo real quick- in my blog I haven’t released my recipe for paleo mayo, but there are multiple sites to choose from. Paleo/Whole 30 mayo is free from any sugar or dairy. Be careful, there are a lot of mayo’s out there that are almost compliant, but there is soybean oil in it- NOT compliant! Just simply google paleo or whole 30 mayo to grab a quick recipe! In my chicken jicama salad, I cheated and already had on hand, Primal Kitchen’s Mayo, which I highly recommend! Do not worry, I will soon be posting recipe’s for my dressings, sauces, and condiments.
Are you getting hungry yet? -Let’s start!
Serves- 2 : Prep- 15 minutes
- 2 cups of cooked shredded chicken (go to my post about making shredded chicken)
- 1/3 cup of paleo/whole 30 mayo
- 1 cup of cranberries- (sweetened by apple juice only. I’ve also substituted this for tart unsweetened dried cherries when I couldn’t find the compliant cranberries!)
- 1 cup of celery
- 1/3 cup of walnuts
- 1/3 cup of cubed jicama
- Half of a an apple- ( I recommend Fuji, Gala, or Honey Crisp)
- juice from 1/4th of a lemon
Combine all of the ingredients in a large mixing bowl and set in the refrigerator for about 15-20 minutes. Serve it over your favorite lettuce wrap/salad mix, and enjoy!