- 1-1/3 cups fat-free mayonnaise
- 1/2 cup minced fresh cilantro
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 garlic cloves, minced
- 1-3/4 teaspoons ground cumin
- 3/4 teaspoon grated orange peel
- 1/2 teaspoon salt
- 9 cups cubed cooked chicken breast
- 1-3/4 cups julienned peeled jicama
- 1-3/4 cups chopped celery
- 1-3/4 cups chopped sweet red peppers
- 1 cup chopped cashews
- 1/2 pound turkey bacon strips, diced and cooked
- In a small bowl, combine the first eight ingredients. In a large bowl, combine the remaining ingredients. Add mayonnaise mixture; toss to coat. Chill until serving. Yield: 13 servings (1 cup each).
Reviews forSouthwest Crunch Chicken Salad
"This is one of the best chicken salads ever! All the different flavors are a treat for your taste buds! I used mesquite marinated grilled chicken and added onions. For those who don't have jicama nearby, I think slivered green apple would probably work too. Thank you for this terrific recipe that will be used over and over at our home!"
"oncein, Jicama is a Mexican root vegetable. A cross between a turnip, apple and potato."
"Sounds very good. What is jicama? never heard of this unless it has another name. Help please."
"OMGosh this is out of this world!"
"Everyone at the party loved its. Its even good without the bacon. I forgot to make the bacon and remembered it as I was walking out the door. But is was still good without it."
"This recipe was a winner in our house. Brava!"
"Delicious!! The taste is absolutely intriguing-with citrus notes, then the cumin and cilantro, plus delightful texture and crunch! This goes on my list of 'serve it regularly'!"