Name: Jicama Chicken Cashew Salad with Mustard Dressing
Yield: Serves 4 to 6
Ingredients: 1 small onion, minced; 1 pound (455g) chicken breast cutlets, cut into ½-inch (12-mm) cubes; ¼ teaspoon kosher salt; Freshly cracked black pepper; 1 teaspoon soy sauce; ½ cup (50g) chopped celery; 2 teaspoons Dijon mustard; 2 tablespoons vegetable oil; 1 tablespoon grated fresh ginger; 1 small jicama root (about 2 pounds / 910g), peeled and cut into strips; ½ cup (120ml) mayonnaise; 2 cloves garlic, minced; 3 scallions, sliced thin; ¼ teaspoon freshly cracked black pepper; 1 teaspoon apple cider vinegar; ½ cup (45g) roasted cashews

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Jicama root doesn’t get enough love. It’s a perfect alternative to carrots or celery, and adding it to this party salad results in the perfect crunch and texture. We can easily eat a whole jicama by ourselves as a snack, and to make it extra indulgent, we’ll dip it in ranch dressing. Yes, we’re often guilty of dipping fresh veggies in ranch dressing. You only live once.