A light and refreshing chicken salad mixed with crunchy jicama and a creamy, zesty avocado dressing, offering a healthy and flavorful alternative to traditional chicken salad.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients

• 300 grams Shredded cooked chicken or turkey
• 250 grams Jicama, peeled and small diced
• 2 Spring onions, finely shredded
• 1/2 handful Fresh coriander, finely chopped
• 1/2 Ripe avocado
• 2 tablespoons Plain Greek yogurt
• 2 tablespoons Fresh lime juice
• 1/2 Garlic clove, minced
• 1/4 teaspoon Salt
• to taste Black pepper
• as needed Cos lettuce leaves (for serving, optional)

Instructions

1. Prepare the dressing: In a medium bowl, mash the avocado half until mostly smooth. Stir in Greek yogurt, lime juice, minced garlic, salt, and black pepper until well combined.
2. Combine salad ingredients: Add the shredded cooked chicken, diced jicama, shredded spring onions, and chopped coriander to the bowl with the avocado dressing.
3. Gently mix all ingredients until the chicken and jicama are evenly coated.
4. Serve immediately, either as a standalone salad or scooped into crisp cos lettuce cups for an extra fresh crunch.