
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.
Equipment
- Cutting Board
- Chef Knife
- Mixing bowl
- Saute Pan
- Sheet Tray
- Thermometer
- Tongs
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 256kcalCarbohydrates: 1gProtein: 1gFat: 28gSaturated Fat: 4gCholesterol: 1mgSodium: 13mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 1371IUVitamin C: 4mgCalcium: 14mgIron: 1mg
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