Jicama, have you heard of it? It's pretty popular on the Food Network, but many of us have never heard of it, much less tried it. I guess you might call it a cross between a yam and a turnip. It's a Mexican root plant that's slightly sweet and crispy before cooking, and is delicious to eat either way.
In this recipe, we bring back the 80s' favorite, Green Goddess Dressing, once man's most popular salad topping. This recipe makes about 6 servings as a main course.
Jicama and chicken salad with Green Goddess Dressing
- 3 large boneless, skinless chicken breasts, cooked, cooled and chopped into 1 inch cubes
- 1 small jicama, peeled and cut into 1/2 inch cubes
- 2 broccoli spears, cut into bite size pieces, tough stems peeled and sliced into coins
- Bring a large pot of salted water to boil. Add jicama and cook 1 minute after the water returns to a rapid boil. Transfer the jicama to a colander and rinse under cold water briefly. Cool completely.
- Now add broccoli to the boiling water. Cook until tender, about 4 minutes. Drain and run briefly under cold water. Cool completely.
- Toss chicken, jicama and broccoli with Green Goddess Dressing (recipe below). Season with salt and pepper. Best if you allow it to stand for 30 minutes before serving.
*For an interesting twist, add chopped avocado to salad mixture before tossing with dressing.
Green Goddess Dressing
- 1 cup low fat mayonnaise (or Miracle Whip)
- 1 cup low fat sour cream
- 1 can anchovies, drained and chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons vinegar
- 1/2 teaspoon dried tarragon or 2 teaspoons chopped fresh
- 3 tablespoons chopped chives
- 1/2 cup chopped fresh Italian parsley
- 1/2 teaspoon salt
- ground pepper to taste
- Combine all ingredients in a food processor and blend until smooth. Mix with chicken/jicama mixture.