Curried Chicken & Jicama Confetti Salad
The end of the peppers, our friends from the vegetable family that remind us summer’s bounty must come to an end. Get them locally in October. This recipe can be stored in the fridge for 3-5 days. I like to keep a box of triple washed greens around and add one or two cups of this to the greens to enjoy.
2 Cup Diced Jicama
2 Green Onion Diced
2 Diced Celery Stalks
1/2 Cup Diced Red or Green Bell Peppers (depending on which phase you are on)
6 oz Diced Cooked/Grilled Chicken Breast
Simple Curry Mayo Dressing
6 tbsp vegan mayo
2 tsp Curry Powder to taste
3 tsp Bragg Liquid Aminos
3 tsp Fresh Lime Juice and some lime zest
1/2 bunch of fresh chives
Dash Red Pepper Flakes
Salt and Fresh Cracked Pepper to taste
1. Combine all the diced ingredients. Dice everything into fairly uniform cubes of different sizes for visual appeal.
2. Whisk the curry mayo dressing ingredients together. Add more curry powder for a stronger curry flavor. As ingredients can vary slightly, depending on the brand, taste to make sure there is a balanced flavor. If the dressing is too acidic you can add olive oil or a 1⁄2 teaspoon or less of stevia to mellow it out.
3. Eat on its own or with a handful of mixed greens!
This recipe adapted by Maggie Lawson, The Heirloom Chef for Symmetry Health Center
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