Broccoli Jicama Salad Recipes

CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING

Chicken Jicama Salad with Cilantro Buttermilk Dressing image

Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
1/2 cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeño peppers, halved, seeded and thinly sliced
Kosher salt
12 cups chopped mixed salad greens (such as romaine and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
1/2 cup thinly sliced radishes
4 corn tortillas, warmed

Steps:

Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.

Nutrition Facts : Calories 370 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 27 grams

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

CLEMENTINE JICAMA SALAD

Clementine Jicama Salad image

Provided by Lillian Chou

Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 10

Ingredients

1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Steps:

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

BROCCOLI JICAMA SALAD

Broccoli Jicama Salad image

The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution.

Provided by bengi

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups fresh or frozen broccoli florets
3/4 cup dried sweetened cranberries
1/2 small sweet onion, sliced into rings
1 small jicama, peeled and shredded (about 3 cups)
1/2 cup lemon yogurt
1/2 cup mayonnaise
1 tablespoon white vinegar

Steps:

Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
Rinse in cold water to cool and drain.
Meanwhile, place cranberries in a small bowl; add boiling water to cover.
Let stand 1 minute.
Drain.
In a medium bowl, combine the broccoli, cranberries, onion and jicama.
In another bowl, combine yogurt, mayonnaise and vinegar.
Mix well.
Add to broccoli mixture and toss to coat.
Cover and refrigerate for 20 minutes or until chilled.

CHICKEN JICAMA SALAD

Chicken Jicama Salad image

A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 11

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

Steps:

In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
Stir to coat evenly.
Chill until ready to serve.

Nutrition Facts : Calories 357.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 133.3, Sodium 159.6, Carbohydrate 7.9, Fiber 2.8, Sugar 2.2, Protein 43.8

JICAMA FRUIT SALAD

Jicama Fruit Salad image

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

Steps:

Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

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