Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 4
A unique blend of flavors using fresh lime juice and fresh grated ginger. I usually use leftover chicken breasts from baked chicken or from making chicken stock. White meat chicken is not a favorite of my family - until I started making this chicken salad.
2 celery stalk, fresh, organic
1 tbsp. red onion
1/4 c. Greek yogurt
2 tbsp. lime juice
2 tsp. fresh ginger
2 c. cooked chicken
1 c. jicama, fresh, organic
Combine yogurt, lime juice, and grated ginger in a medium bowl. Add chopped chicken, stirring to coat. Cover and chill for at least 30 minutes. (I usually make in the morning if serving for lunch.) Toss jicama (cut in slices), celery (thinly sliced), and onion (very thinly sliced) together. Arrange vegetable mixture in 4 salad bowls. Top with chicken mixture.
To save time, I usually will prepare the chicken the night before and that way it is all ready for the recipe.
Delicious. My husband likes to add some seedless grapes as a variation. Have also experimented with slivered soaked raw almonds. Lots of possibilities with this recipe!
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