Snack

jicama, parsnip, and turnip chicken salad is for Snack.

jicama, parsnip, and turnip chicken salad takes 20 minutes to prepare.

jicama, parsnip, and turnip chicken salad takes 10 minutes to cook.

jicama, parsnip, and turnip chicken salad makes 8 servings.

The ingredients for jicama, parsnip, and turnip chicken salad are:

1 cup fine dice jicama
1 cup fine dice parsnips
1 cup fine dice turnips
1 cup fine dice apple
1 cup of low-sodium chicken broth + 1 cup of warm water
16 oz of poached chicken breast, shredded
6 tbsp of homemade mayonnaise
2 tsp salt
2 tsp white pepper
2 tbsp fine chopped fresh cilantro

Here is how you make jicama, parsnip, and turnip chicken salad:

1) In a medium sauce pan, heat the chicken broth and water until just simmering - do not boil.2) Cut chicken breasts into 1 inch strips and add to poaching liquid. Poach for 5 minutes or until the chicken center is no longer pink. Remove, cool completely and shred chicken.3) While chicken is poaching, clean and wash all fruits and veggies. Cut into 1" pieces4) Add in a food processor and chop into 1/4" pieces.5) Remove and place into a medium mixing bowl.6) Add mayonnaise, shredded chicken, half the salt and pepper and stir to combine. Make sure mayonnaise coats all pieces7) Taste and readjust seasoning with remaining salt and pepper.8) Add cilantro and do a final toss.Makes 8 to 10 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JCABIGON.

The nutritional information for jicama, parsnip, and turnip chicken salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.0

• Total Fat: 9.2 g
• Cholesterol: 40.4 mg
• Sodium: 99.2 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 3.8 g
• Protein: 14.0 g

The dietary needs meet for jicama, parsnip, and turnip chicken salad is Low Carb