A unique and refreshing take on chicken salad, served in crunchy jicama slices instead of bread, featuring a creamy avocado-lime dressing and fresh herbs for a healthy and satisfying bite.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes

Ingredients

• 300 grams Shredded cooked chicken or turkey
• 500 grams Jicama, peeled and cut into 1/4-inch thick rounds or 'boats'
• 1 Ripe avocado
• 60 millilitres Plain Greek yogurt
• 3 tablespoons Fresh lime juice
• 1 Garlic clove, minced
• 2 Spring onions, finely shredded
• 1 handful Fresh coriander, finely chopped
• 1/2 teaspoon Salt
• to taste Black pepper
• as needed Finely chopped pickled red jalapeno peppers (for garnish, optional)

Instructions

1. Prepare the jicama boats: Peel the jicama and slice it into 1/4-inch thick rounds. For larger jicama, you can cut the rounds in half to create more manageable 'boats'.
2. Make the creamy avocado dressing: In a medium bowl, mash the ripe avocado until mostly smooth. Stir in Greek yogurt, fresh lime juice, minced garlic, salt, and black pepper until well combined.
3. Combine the chicken salad: Add the shredded cooked chicken, shredded spring onions, and chopped fresh coriander to the avocado dressing. Mix gently until the chicken is thoroughly coated.
4. Assemble the boats: Spoon a generous amount of the avocado-lime chicken salad onto each jicama 'boat'.
5. Garnish with a sprinkle of extra coriander or finely chopped pickled red jalapeno peppers for a touch of heat, if desired. Serve immediately for optimal crunch.