Jicama Salad

Jicama Salad

Jicama is a versatile root vegetable primarily used in central american cuisine. It’s slightly sweet and refreshing, with the starch of a potato and the crispness of an apple. It takes on the stronger flavors of lime and onion very well and is simply delicious. Paired with seared chicken help makes it a complete meal.
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Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: Chicken, Chicken Dishes, Chicken Recipes, Cilantro, Easy Chicken Recipes, Jicama, Lime, Recipes, salad, Simple Recipes, Spinach, vegetables
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 256kcal


  • Cutting Board
  • Chef Knife
  • Mixing bowl
  • Saute Pan
  • Sheet Tray
  • Thermometer
  • Tongs


  • 1/2 each Jicama julienne
  • 1 each Chicken Breast
  • 1/4 each Bell Pepper julienne
  • 1/2 each Carrot julienne
  • 1/4 each onion julienne
  • 1.5 Tbsp Cilantro chopped
  • 1 oz Spinach
  • 3 each Lime zest and juice
  • 2 oz Olive Oil
  • 1/4 tsp Cumin
  • Salt as needed
  • Pepper as needed


  • Season the chicken with lime zest, juice, cumin, salt and pepper. Sear on each side in a saute pan and finish in the oven until an internal temperature of 165 degrees.
  • Slice the chicken and set aside for later.
  • Toss the jicama, bell pepper, carrot, onion and cilantro with the lime juice, zest, oil, salt and pepper.
  • Serve jicama salad atop spinach with the sliced chicken.
  • Serve and enjoy!


Calories: 256kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1371IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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