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Chicken Jicama Salad with Green Goddess Dressing

Chicken Jicama Salad with Green Goddess Dressing

Chicken Jicama Salad with Green Goddess Dressing.

Chicken Jicama Salad with Green Goddess Dressing

Print This Recipe Total time Yield 6–8Published
Chicken Jicama Salad with Green Goddess Dressing

Ingredients

  • 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)

Directions

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.