Chicken Jicama Salad with Green Goddess Dressing


Chicken Jicama Salad with Green Goddess Dressing.

Chicken Jicama Salad with Green Goddess Dressing

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Chicken Jicama Salad with Green Goddess Dressing


  • ½ ripe avocado (peeled and pitted)
  • ¼ cup flat leaf parsley leaves
  • 3 anchovy fillets (packed in oil; drained)
  • 1 clove garlic (peeled and chopped)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • salt and black pepper (as seasoning)
  • 2 tablespoon olive oil
  • 4 boneless, skinless chicken thighs
  • 1 medium jicama
  • 2 tablespoon chopped dill
  • lettuce leaves (as needed, for serving)


Make the dressing: In a blender or mini food processor, combine avocado, parsley, anchovies, garlic, chives, tarragon, sour cream, mayonnaise and lemon juice; blend until smooth. Scrape the dressing into a bowl and season to taste with salt and pepper. Refrigerate until serving time.

Cook the chicken: Sprinkle chicken thighs on both sides with salt and pepper. Place a large skillet over medium-high heat. Add oil to the skillet, swirl to coat the bottom and place the chicken thighs into the pan in a single layer. Cook 8 to 10 minutes or until browned and cooked through, turning once. Transfer to cutting board to rest about 6 minutes. Slice the chicken into strips across the grain then roughly chop into bite-size pieces; set aside.

Prepare the Jicama: Carefully peel the jicama using a knife. Cut the jicama crosswise into ¼-inch thick slices. Cut the slices lengthwise into ¼-inch matchsticks. Place the matchsticks into a large bowl and cover with cool water; soak at least 20 minutes, then drain, rinse and dry the jicama. Set aside.

Assemble the salad: Toss the jicama, chicken, chopped dill and about ½ cup dressing (or to taste) until well-coated. Serve the salad immediately on top of the lettuce leaves.