Jicama Chicken Cashew Salad with Mustard Dressing


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in



By Todd Porter

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.


For the Chicken

  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 pound (455g) chicken breast cutlets, cut into ½-inch (12-mm) cubes
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon soy sauce
  • Freshly cracked black pepper

For the Dressing

  • ½ cup (120ml) mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon apple cider vinegar

For the Salad

  • 1 small jicama root (about 2 pounds / 910g), peeled and cut into strips
  • ½ cup (50g) chopped celery
  • ½ cup (45g) roasted cashews
  • 3 scallions, sliced thin



  1. Make the chicken: In a large pan, heat the oil over medium heat. Add the onion and garlic and cook until soft.
  2. Raise the heat to medium–high. Add the chicken, ginger, soy sauce, and pepper to taste and cook the chicken, stirring occasionally, until it is lightly browned and cooked through, about 6 minutes. Allow to cool.
  3. Make the dressing: In a bowl, whisk together all the dressing ingredients.
  4. Assemble the salad: In a large bowl, combine the cooked chicken, jicama, celery, cashews, scallions, and the dressing. Toss together well; allow to chill for about 1 hour before serving.