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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns. Ingredients:
3 cups cubed cooked chicken breasts |
1 cup chopped celery |
2/3 cup peeled and diced jicama |
1/2 cup finely shredded carrot |
1/4 cup chopped green onion |
2 tablespoons chopped parsley |
2 teaspoons dill weed |
1/2 cup low-fat sour cream |
1/4-1/2 cup low-fat mayonnaise |
1/4 teaspoon pepper |
salt, as needed to taste |
Directions:
1. In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
2. Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
3. Stir to coat evenly.
4. Chill until ready to serve.
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