Jicama Tabbouleh And Chicken Salad Recipes

FRUITED TABBOULEH

Fruited Tabbouleh image

Provided by Food Network

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups chicken or vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups California seedless grapes
1/2 cup minced red onion
1/4 cup chopped fresh mint leaves
1 medium orange, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
6 butter lettuce leaves

Steps:

Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely.
Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.

CHICKEN WITH TABBOULEH

Chicken with Tabbouleh image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

SKINNY CURRIED CHICKEN SALAD WITH JICAMA

Skinny Curried Chicken Salad with Jicama image

79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 orange
3 cups cubed cooked chicken breast (about 1 pound)
1 1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup fat-free mayonnaise or salad dressing
1/4 cup Yoplait® Light Fat Free lemon cream pie yogurt or Yoplait® Original lemon burst yogurt
2 teaspoons reduced-sodium soy sauce
1 teaspoon curry powder
3 small papayas, peeled, halved lengthwise, and seeded
Fresh chives (optional)

Steps:

Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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

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