A vibrant and refreshing salsa featuring black beans, crisp jicama, and zesty lime, served alongside tender lean chicken for a light, satisfying, and healthy meal.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes (if cooking chicken)

Ingredients

• 300 grams Cooked chicken or turkey breast, sliced or diced
• 500 grams Jicama, peeled and finely diced
• 1 x 425 gram can Canned black beans, rinsed and drained
• 2 Tomatoes, deseeded and finely diced
• 2 Spring onions, finely shredded
• 1 handful Fresh coriander, finely chopped
• 75 grams Pickled red jalapeno peppers, finely chopped
• 3 tablespoons Fresh lime juice
• 1 Garlic clove, minced
• 1/2 teaspoon Salt
• to taste Black pepper
• 1 tablespoon Olive oil (if cooking chicken)
• 1/2 Ripe avocado (for optional cream)
• 1 tablespoon Plain Greek yogurt (for optional cream)
• 1-2 tablespoons Water (for optional cream)

Instructions

1. If chicken is not pre-cooked, season chicken breast with salt and pepper. Grill or pan-fry with a little olive oil over medium-high heat for 5-7 minutes per side, or until cooked through. Let rest, then slice or dice.
2. Prepare the salsa: In a large bowl, combine finely diced jicama, rinsed black beans, diced tomatoes, shredded spring onions, chopped coriander, and chopped pickled red jalapeno peppers.
3. Add fresh lime juice, minced garlic, salt, and black pepper to the salsa. Toss gently to combine all ingredients.
4. Optional avocado cream: Mash half an avocado, stir in Greek yogurt, 1 tablespoon lime juice, and a pinch of salt. Add a small amount of water (1-2 tablespoons) to reach a drizzly consistency.
5. Serve the Jicama & Black Bean Salsa alongside the sliced or diced cooked chicken. Drizzle with avocado cream if desired.